Special Seafood Casserole Recipe

5 1 2
Special Seafood Casserole Recipe
Special Seafood Casserole Recipe photo by Taste of Home
Publisher Photo

Special Seafood Casserole Recipe

Read Reviews
5 1 2
Publisher Photo
I first sampled this casserole at a baby shower and founds myself going back for more!
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 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

Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside.
In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese.
Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Special Seafood Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p50

Nutritional Facts

1 each: 518 calories, 30g fat (16g saturated fat), 236mg cholesterol, 894mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 38g protein.

  • 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
  1. Preheat oven to 350°. In a Dutch oven, saute scallops, onion and celery in butter until scallops are firm and opaque. Stir in flour until blended. Add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheddar cheese, sherry, salt and cayenne, stirring until cheese is melted. Remove from heat; set aside.
  2. In a greased 11x7-in. baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with sauce. Sprinkle with almonds and Parmesan cheese.
  3. Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Special Seafood Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p50

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luvdecorating User ID: 7422605 133242
Reviewed Sep. 21, 2014

"Simply scrumptious! This is a "restaurant quality" meal, no doubt!!! I served it over noodles and fresh asparagus and followed through with the wine recommendation, chardonnay. This is the meal you make when you want to really impress someone or celebrate a special time at home."

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