Individual Seafood Casseroles Recipe
Individual Seafood Casseroles Recipe photo by Taste of Home

Individual Seafood Casseroles Recipe

Publisher Photo
My husband can't get enough of these mini casseroles and is disappointed when there aren't leftovers. This dish is a mainstay on my holiday menus.
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 1/3 cup chopped onion
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup 2% milk
  • 1 cup heavy whipping cream
  • 3 tablespoons each finely chopped sweet red and green pepper
  • 2 teaspoons curry powder
  • 1 teaspoon ground mustard
  • 1/4 teaspoon each ground ginger, ground turmeric and dried thyme
  • 1/2 teaspoon lemon juice
  • 3 to 5 drops hot pepper sauce
  • 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 can (6 ounces) tuna, drained and flaked
  • 1/4 pound cooked medium shrimp, peeled and deveined
  • 2 hard-cooked eggs, chopped
  • TOPPING:
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup dry bread crumbs
  • 1/4 teaspoon garlic powder
  • 1 tablespoon each chopped sweet red and green pepper

Directions

  1. In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the peppers, seasonings, lemon juice and pepper sauce until blended.
  2. Remove from the heat; add the crab, tuna, shrimp and eggs. Transfer to six greased ovenproof 10-oz. dishes.
  3. In a small bowl, combine the cheese, bread crumbs and garlic powder. Sprinkle over seafood mixture.
  4. Bake, uncovered, at 350° for 15 minutes. Sprinkle with peppers. Bake 5-8 minutes longer or until heated through and edges are bubbly. Yield: 6 servings.
Originally published as Individual Seafood Casseroles in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p40

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Individual Seafood Casseroles

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Feb. 18, 2010

"Awesome flavor! Very mild curry flavor so if you are not a fan don't let that turn you away from this recipe. I was curious to how all the ingredients would go together and everyone loved this on a cold wintery night. Very satisfying and a unique dish."

MY REVIEW
Reviewed Feb. 10, 2010

"Good flavor, but had the consistency of baby food. I would make again, but add 1 cup of cooked white rice and 1 cup of frozen corn, thawed. Also, I would saute the peppers with the onion to soften."

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