NEW! Google Custom Search

Loading

Seafood Casserole

FlavourGirl_'s picture

*
My FIL is in town and it is his Birthday tomorrow and he has requested a
i Seafood Casserole.

Does anyone have a T&T recipe? I've never made this before so any help or direction would be appreciated!

Gretchen's picture

(post #58408, reply #22 of 32)

This one just got posted in the Lost seafood casserole thread. There are a couple of others in there.


Seafood Brunch Bake


2 T. butter
1/2 lb sliced mushrooms
12 oz crabmeat (for special occasions, I love to splurge & use jumbo lump in this)
2/3 c. sliced scallions
5 to 6 c. cubed French or sourdough bread - in 1 in. pieces
10 oz shredded Gruyere (or Swiss, or a mix of Swiss and Gruyere)
4 large eggs
2 1/2 c. milk
1 t. dry mustard
1/4 t. nutmeg
hot sauce, s and p to taste

Saute mushrooms in butter until lightly browned. Take off heat and stir in scallions and crabmeat. Set aside.

Place half bread cubes in a shallow greased 2 1/2-quart casserole; evenly sprinkle with half the seafood mixture, then half of the cheese. Repeat with remaining bread, crab mixture and cheese, pressing layers down gently.

Whisk eggs until blended. Pour in milk; sprinkle with dry mustard. Add nutmeg, hot sauce, s and p; whisk until blended. Pour egg mixture over ingredients in casserole.

Cover and refrigerate at least 4 hours or until the following day.

Bake at 350 until knife inserted in the center comes out clean - 40-50 minutes. 


Gretchen
Gretchen
rosie t's picture

(post #58408, reply #26 of 32)

This is a good one from an old issue of Bon Appetit. I make it without the Madeira.So I substiture 1/2 cup low sodium chicken broth for it.



luxurious crab and artichoke casserole




Bon Appetit November 1977


10 to12


Servings

ingredients
10 to 12 Servings


1 stick butter


3 tablespoons minced onion


1/2 cup flour


1 quart cream, heated to boiling point


1/2 cup Madeira


salt and pepper


2 tablespoons lemon juice


4 cups fresh or canned crab meat


3 9-ounce packages frozen artichoke hearts, cooked according to package directions


2 1/2 cups shell macaroni, cooked and drained


2 cups grated Gruyere or Swiss cheese


Paprika (optional)


 preparation
Preheat oven to 350 degrees. Melt butter in a large heavy pan. When butter sizzles, add onion and saute until golden. Stir in flour, cooking over low heat until flour is pale yellow. Remove from heat. Add cream, stirring vigorously. Return to moderate heat and stir until sauce comes to a boil. Reduce heat and add Madeira. Season with salt and pepper.





Pour lemon juice over crab meat; toss lightly. Combine crab, artichoke hearts, macaroni and sauce together in a 6-quart buttered casserole. Sprinkle with cheese and dust with paprika, if desired. Bake 25 to 30 minutes, or until heated through.

Note: Casserole can be prepared the day before and refrigerated. Bring to room temperature before placing in preheated oven.

 




Pour lemon juice over crab meat; toss lightly. Combine crab, artichoke hearts, macaroni and sauce together in a 6-quart buttered casserole. Sprinkle with cheese and dust with paprika, if desired. Bake 25 to 30 minutes, or until heated through


Edited 12/22/2007 10:56 am ET by rosie t