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Special Seafood Casserole

Special Seafood Casserole
I first sampled this casserole at a baby shower and founds myself going back for more!
6 ServingsPrep: 25 min. Bake: 25 min. + standing

Ingredients

  • 1/2 pound sea scallops
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 6 tablespoons butter, cubed
  • 7 tablespoons all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 6 tablespoons sherry or apple juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 can (6 ounces) crab
  • 1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, chopped and patted dry
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup sliced almonds
  • 1/4 cup grated Parmesan cheese

Directions

  • In a Dutch oven, saute the scallops, onion and celery in butter until
  • scallops are firm and opaque. Stir in the flour until blended. Add
  • cream. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Reduce heat; add the cheddar cheese, sherry, salt and
  • cayenne, stirring until cheese is melted. Remove from the heat; set
  • aside.
© Taste of Home 2013

2 of 2

Special Seafood Casserole (continued)

Directions (continued)

  • In a greased 11-in. x 7-in. baking dish, layer with shrimp, crab,
  • artichokes and water chestnuts. Top with sauce. Sprinkle with
  • almonds and cheese.
  • Bake, uncovered, at 350° for 25-30 minutes or until heated
  • through. Let stand for 10 minutes before serving. Yield: 6 servings.
Nutrition Facts: 1 serving equals 518 calories, 30 g fat (16 g saturated fat), 236 mg cholesterol, 894 mg sodium, 19 g carbohydrate, 2 g fiber, 38 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013