Herbed Seafood Casserole Recipe

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Herbed Seafood Casserole Recipe

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A friend shared this recipe when I needed a seafood dish for my annual Christmas Eve buffet. The casserole is wonderfully rich and creamy.—Donna Schmuland, Wetaskiwin, Alberta
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 50 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 50 min. + standing

Ingredients

  • 1-1/2 cups uncooked long grain rice
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 3 celery ribs, thinly sliced
  • 1 medium onion, finely chopped
  • 1 medium carrot, shredded
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SEAFOOD:
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound bay scallops
  • 1 can (16 ounces) crabmeat, drained, flaked and cartilage removed
  • 5 tablespoons butter, cubed
  • 1/4 cup all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 1 package (8 ounces) cream cheese, cubed
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • TOPPING:
  • 1-1/2 cups soft bread crumbs
  • 2 tablespoons butter, melted

Directions

Cook rice according to package directions; stir in parsley and dill. In a large skillet, saute the celery, onion and carrot in butter until crisp-tender. Add the garlic, salt and pepper; cook 1 minute longer. Stir into rice mixture; set aside.
Fill a large saucepan two-thirds full with water. Bring to a boil. Reduce heat; carefully add shrimp. Cook, uncovered, for 30 seconds. Add scallops; cook 2-3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab and set aside.
In another saucepan, melt butter; stir in flour until smooth. Gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cream cheese and seasonings until cheese is melted. Pour over seafood mixture and stir until blended.
Place rice mixture in a greased 13-in. x 9-in. baking dish; top with seafood mixture. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 325° for 50-55 minutes or until golden brown. Yield: 12 servings.
Originally published as Herbed Seafood Casserole in Country Woman Christmas Annual 2010, p46

Nutritional Facts

1 cup: 404 calories, 20g fat (12g saturated fat), 150mg cholesterol, 616mg sodium, 29g carbohydrate (3g sugars, 1g fiber), 26g protein.

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  • 1-1/2 cups uncooked long grain rice
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 3 celery ribs, thinly sliced
  • 1 medium onion, finely chopped
  • 1 medium carrot, shredded
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SEAFOOD:
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound bay scallops
  • 1 can (16 ounces) crabmeat, drained, flaked and cartilage removed
  • 5 tablespoons butter, cubed
  • 1/4 cup all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 1 package (8 ounces) cream cheese, cubed
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • TOPPING:
  • 1-1/2 cups soft bread crumbs
  • 2 tablespoons butter, melted
  1. Cook rice according to package directions; stir in parsley and dill. In a large skillet, saute the celery, onion and carrot in butter until crisp-tender. Add the garlic, salt and pepper; cook 1 minute longer. Stir into rice mixture; set aside.
  2. Fill a large saucepan two-thirds full with water. Bring to a boil. Reduce heat; carefully add shrimp. Cook, uncovered, for 30 seconds. Add scallops; cook 2-3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab and set aside.
  3. In another saucepan, melt butter; stir in flour until smooth. Gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cream cheese and seasonings until cheese is melted. Pour over seafood mixture and stir until blended.
  4. Place rice mixture in a greased 13-in. x 9-in. baking dish; top with seafood mixture. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 325° for 50-55 minutes or until golden brown. Yield: 12 servings.
Originally published as Herbed Seafood Casserole in Country Woman Christmas Annual 2010, p46

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