AMAZING SEAFOOD DISHES RECIPES

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AMAZING SEAFOOD CASSEROLE BAKE RECIPE - FOOD.COM



Amazing Seafood Casserole Bake Recipe - Food.com image

Fresh seafood is the best to use with this casserole. The recipe may be doubled if desired. This casserole is DELICIOUS!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 17

1/2 cup butter (no subs please!)
1/3 cup flour
2 -3 teaspoons prepared mustard (can use Dijon)
1 small onion, finely chopped
1 tablespoon minced fresh garlic (optional)
1 tablespoon Worcestershire sauce
3/4 teaspoon paprika (or to taste)
salt
1/4 teaspoon Tabasco sauce
3 cups half-and-half cream
6 ounces gruyere cheese, cut into small cubes
3 cups medium cooked shrimp, shell removed (or to taste)
2 cups cooked crabmeat (or to taste)
1 cup olive, sliced (black or green)
1 tablespoon fresh lemon juice
1/2 cup parmesan cheese (or to taste)
salt and pepper

Steps:

  • Set oven to 350 degrees.
  • Grease/butter a large casserole dish, enough to hold the complete mixture, I use my large white Corning Ware dish for this.
  • In a large saucepan, melt butter over low heat until melted.
  • Add/whisk in flour, mustard, onion, garlic Worcestershire sauce, paprika, salt, pepper and tabasco sauce; whisk for 2 minutes.
  • Carefully add in the half and half cream, whisking constantly until thickened, adjusting the salt to taste.
  • Remove from heat and add/mix in the gruyere cheese until melted.
  • Transfer the mixture into a large bowl.
  • Add in the seafood and olives; mix until well combined.
  • Transfer mixture to prepared casserole dish.
  • Brush the top of the casserole with lemon juice.
  • Sprinkle grated Parmesan cheese on top.
  • At this point the casserole may be refigerated, and baked later.
  • Bake for about 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 506.2, FatContent 43.4, SaturatedFatContent 25.5, CholesterolContent 124, SodiumContent 624.9, CarbohydrateContent 14.6, FiberContent 1.2, SugarContent 1.3, ProteinContent 16.5

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