SEAFOOD NEWBURG CASSEROLE RECIPES RECIPES

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SEAFOOD NEWBURG CASSEROLE RECIPE - FOOD.COM



Seafood Newburg Casserole Recipe - Food.com image

This is a recipe I found in one of the grocery store recipes booklets. It is very rich tasting and the sherry just gives it a great accent. Since I don't have easy access to fresh seafood, I used the canned crab and it was fine. Although I haven't tried it, I would feel comfortable using scallops or any shellfish to make this dish.

Total Time 1 hours 55 minutes

Prep Time 25 minutes

Cook Time 1 hours 30 minutes

Yield 7-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs medium raw shrimp, peeled, deveined and tails removed
1/2 lb fresh uncooked crabmeat or 2 (6 ounce) cans crabmeat, canned
1/4 cup dry sherry
3/4 cup uncooked long-grain white rice
1 1/2 cups water
8 tablespoons butter
1 shallot, minced
1 (8 ounce) package fresh mushrooms, sliced
1/2 cup flour
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1 pint half-and-half
1/2 cup milk
1/4 cup butter, melted
1 cup Italian style breadcrumbs

Steps:

  • In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
  • Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
  • Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
  • Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
  • Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
  • Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 554.4, FatContent 30.7, SaturatedFatContent 18.2, CholesterolContent 216.5, SodiumContent 1150.1, CarbohydrateContent 40.3, FiberContent 1.6, SugarContent 1.9, ProteinContent 27.5

SEAFOOD NEWBURG CASSEROLE RECIPE - PILLSBURY.COM



Seafood Newburg Casserole Recipe - Pillsbury.com image

Progresso® Italian style bread crumbs provide a simple addition to this seafood and rice casserole - a rich and flavorful dinner!

Provided by Pillsbury Kitchens

Total Time 2 hours 0 minutes

Prep Time 25 minutes

Yield 7

Number Of Ingredients 15

1 1/2 lb. shelled deveined uncooked medium shrimp, tails removed
1/2 lb. fresh uncooked crabmeat or 2 (6-oz.) cans crabmeat, drained
1/4 cup dry sherry
3/4 cup uncooked regular long-grain white rice
1 1/2 cups water
8 tablespoons margarine or butter
1 shallot, minced
1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
1/2 cup all purpose or unbleached flour
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 pint (2 cups) half-and-half
1/2 cup milk
1/4 cup margarine or butter, melted
1 cup Progresso™ Italian Style Bread Crumbs

Steps:

  • In large bowl, combine shrimp, crabmeat and sherry; mix gently to coat. Cover; refrigerate 1 hour to marinate.
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
  • Meanwhile, melt 2 tablespoons of the margarine in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
  • Reduce heat to medium-low. Add remaining 6 tablespoons margarine; stir until melted. Lightly spoon flour to measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
  • Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole.
  • Bake at 350°F. for 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 530 , CarbohydrateContent 41 g, CholesterolContent 130 mg, FatContent 5 1/2 , FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 9 g, ServingSize 1 1/3 Cups, SodiumContent 1050 mg, SugarContent 6 g

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