Special Seafood Casserole
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
YIELD: 6 servings.
I first sampled this casserole at a baby shower and founds myself going back for more! —Angela Schwartz, Marietta, Georgia
Ingredients
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1/2 pound sea scallops
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1 small onion, finely chopped
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1 celery rib, finely chopped
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6 tablespoons butter, cubed
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7 tablespoons all-purpose flour
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1-1/2 cups half-and-half cream
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1 cup shredded sharp cheddar cheese
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6 tablespoons sherry or apple juice
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3/4 teaspoon salt
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1/4 teaspoon cayenne pepper
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1 pound cooked shrimp (31-40 per pound), peeled and deveined
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1 can (6 ounces) crab
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1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, chopped and patted dry
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1 can (8 ounces) sliced water chestnuts, drained
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1/2 cup sliced almonds
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1/4 cup grated Parmesan cheese
Directions
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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.
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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.
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3.
Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts
1 each: 518 calories, 30g fat (16g saturated fat), 236mg cholesterol, 894mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 38g protein.
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