SEAFOOD BREAKFAST CASSEROLE RECIPES
HERBED SEAFOOD CASSEROLE RECIPE: HOW TO MAKE IT
When I wanted a seafood dish for my annual Christmas Eve buffet, my friend gave me a wonderful recipe. This is a rich, creamy casserole loaded with shrimp, scallops and crab. —Donna Schmuland, Westaskiwin, Alberta
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 30 minutes
Prep Time 40 minutes
Cook Time 50 minutes
Yield 12 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just 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., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 404 calories, FatContent 20g fat (12g saturated fat), CholesterolContent 150mg cholesterol, SodiumContent 616mg sodium, CarbohydrateContent 29g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 26g protein.
SLOW COOKER BREAKFAST TOT CASSEROLE RECIPE | MCCORMICK
For a breakfast that’s easy to prep (and eat!) layer potato tots, egg mixture, cheese and sausage in a slow cooker. Set the timer and return to a hearty, home cooked meal featuring the bold, robust taste of All Purpose Garlic, Herb, Black Pepper and Sea Salt Seasoning.
Provided by McCormick
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Spray 6-quart slow cooker with no stick cooking spray.
- Mix eggs, cream and Seasoning in large bowl with wire whisk until well blended. Place 1/2 of the potato nuggets in bottom of slow cooker. Pour in egg mixture. Sprinkle top with 1/2 cup of the cheese, then cooked sausage. Layer with remaining potato nuggets and cheese. Cover.
- Cook 2 1/2 hours on HIGH or 5 hours on LOW.
Nutrition Facts : Calories 498 Calories
More about "seafood breakfast casserole recipes"
HERBED SEAFOOD CASSEROLE RECIPE: HOW TO MAKE IT
When I wanted a seafood dish for my annual Christmas Eve buffet, my friend gave me a wonderful recipe. This is a rich, creamy casserole loaded with shrimp, scallops and crab. —Donna Schmuland, Westaskiwin, Alberta
From tasteofhome.com
Reviews 3
Total Time 01 hours 30 minutes
Category Dinner
Calories 404 calories per serving
From tasteofhome.com
Reviews 3
Total Time 01 hours 30 minutes
Category Dinner
Calories 404 calories per serving
- Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just 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., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.
See details
SLOW COOKER BREAKFAST TOT CASSEROLE RECIPE | MCCORMICK
For a breakfast that’s easy to prep (and eat!) layer potato tots, egg mixture, cheese and sausage in a slow cooker. Set the timer and return to a hearty, home cooked meal featuring the bold, robust taste of All Purpose Garlic, Herb, Black Pepper and Sea Salt Seasoning.
From mccormick.com
Cuisine American,
Calories 498 per serving
From mccormick.com
Cuisine American,
Calories 498 per serving
- Cook 2 1/2 hours on HIGH or 5 hours on LOW.
See details
COUNTRY BREAKFAST CASSEROLE RECIPE | MCCORMICK
This tasty, golden brown casserole can be ready in less than one hour or you can make it the night before, chill and bake it in the morning. Choose lower fat cheese, milk and sausage for a lighter, yet still tasty version.
From mccormick.com
Cuisine Deep South,
Calories 375 per serving
From mccormick.com
Cuisine Deep South,
Calories 375 per serving
- Bake, uncovered, 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
See details
HERBED SEAFOOD CASSEROLE RECIPE: HOW TO MAKE IT
When I wanted a seafood dish for my annual Christmas Eve buffet, my friend gave me a wonderful recipe. This is a rich, creamy casserole loaded with shrimp, scallops and crab. —Donna Schmuland, Westaskiwin, Alberta
From tasteofhome.com
Reviews 3
Total Time 01 hours 30 minutes
Category Dinner
Calories 404 calories per serving
From tasteofhome.com
Reviews 3
Total Time 01 hours 30 minutes
Category Dinner
Calories 404 calories per serving
- Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just 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., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.
See details
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