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THE ITALIAN SEAFOOD GOURMET
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For those people who find comfort in what they eat,especially if you live in a cold climate,casseroles on a cold winter evening will certainly be welcomed.As with soups,stews and chowders,I urge you to use these recipes only as a guide,realizing that not all ingredients are available,you can certainly omit or include whatever you would like.Casseroles are also very good prepared in crock pots,and while I have not included any specifically written as such,I am sure you can convert them for that purpose.


SEAFOOD CASSEROLES

OLD FASHIONED SEAFOOD CASSEROLE
MARYLAND SEAFOOD CASSEROLE
LOUISIANNA SHRIMP CASSEROLE
NEW FOUNDLAND FISH CASSEROLE
CLAM,AND POTATO CASSEROLE
CREAMY SCALLOP CASSEROLE
OYSTER CASSEROLE
FISH,POTATO,AND MUSHROOM CASSEROLE
NEW ENGLAND LOBSTER CASSEROLE
SHRIMP,AND BROCCOLI CASSEROLE
SEAFOOD RICE CASSEROLE
HOMESTYLE TUNA CASSEROLE
COD,AND SHELLFISH CASSEROLE




OLD FASHIONED SEAFOOD CASSEROLE

1/2 cup chopped green pepper
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup butter
2 or 3 tbls flour
2 pounds raw or boiled shrimp
2 pounds crabmeat
1 (10 ounce) can cream of mushroom soup
1 cup milk
1 (4 ounce) can sliced mushrooms
Pepper
1 3/4 cups grated Cheddar cheesev Bread crumbs

Saute green pepper, green onions and celery in butter in a small frying pan until softened/Stir in flour and raw shrimp/blend well and cook until shrimp are pink/Set aside/In a saucepan, combine soup, milk, mushrooms and pepper to taste/Cook until smooth and thickened, stirring constantly/Add the sauteed shrimp mixture, crabmeat, and cheese,and Blend well/Pour into a buttered 9 x 13 x 2 inch casserole/cover with bread crumbs,and Bake for 20 to 30 minutes at 375 degrees


MARYLAND SEAFOOD CASSEROLE

1 pound crab meat
1 pound shrimp
1 cup mayonnaise
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1-1/2 cups celery, chopped
1/2 teaspoon salt
1 Tablespoon Worcestershire sauce
2 cups potato chips, crushed
Paprika

Combine everything but potato chips and paprika. Pour into a 2.5-quart casserole dish. Top with potato chips and paprika. Bake in oven at 400 degrees. for 20 to 25 minutes.


LOUISIANNA SHRIMP CASSEROLE

1 cup Onions-chopped
3/4 cup Green bell pepper-chopped
1 Garlic clove-minced
2 tb Butter or margarine
1 lb Shrimp,shelled/deveined
1 lb Crawfish tails,peeled
1 can Cream/mushroom soup
3 cups Rice,cooked
1 tb Parsley,chopped
1 1/2 tb Lemon juice
1 1/2 ts Salt
1/4 ts Black pepper
1/4 ts Cayenne pepper
2 White bread slices
1/4 cup Milk
Paprika

In large saucepan, cook onions, bell pepper and garlic in butter until crisp-tender/Add shrimp; cook 3 minutes longer/Stir in soup, rice parsley, lemon juice and seasonings/Add bread soaked in milk; mix well/Spoon into buttered shallow 2-quart casserole; sprinkle with paprika/Bake in preheated 350'F. oven 30 minutes.


NEW FOUNDLAND FISH CASSEROLE

2 oz salmon
2 oz halibut
2 oz fresh cod
4 oz mussels
1 cake Hard Bread
4 oz grated cheddar cheese
3 Tbsp corn starch
1 Tbsp chopped parsley

Soak Hard Bread overnight in water/After hard bread has soaked, squeeze all water from the bread/Place mussels in a covered pot and steam until they open/Remove the mussels from the pot saving the liquid from the mussels/Remove mussel meat from shells,and Discard the shells/Keep 2 mussels in shells to garnish/ Place the remaining variety of fish in the mussel juice adding enough water to just cover the seafood ingredients in the pot/ Add parsley and cover. Cook for about 3 minutes until the seafood flakes easily/Remove all seafood from the pot and place with the mussel meat in a medium size mixing bowl/Thicken the seafood stock in the pot with corn starch and 1/4 cup of water/ Add the seafood stock, grated cheddar cheese and drained hard bread to the mixing bowl. Mix thoroughly/Transfer this mixture to an oven proof baking dish and top with 2 steamed mussels in shells and sprinkle with cheddar cheese/Place under broiler until cheese is lightly brown/Season with salt and pepper to taste.


CLAM AND POTATO CASSEROLE

1 Qt. clams, shucked
1/4 c Flour
1 ds Pepper
1 1/2 c Clam liquid & milk mixed
1 lg Onion chopped
Paprika
1 Stick butter or margarine
1 1/2 ts Salt
1/4 tb Curry powder
6 Potatoes, boiled, sliced
4 tb Parmesan cheese, grated

Drain juice from clams and save liquid. Chop clams. Melt butter. Blend in flour and seasonings. Mix clam juice with milk to make 1 1/2 cups. Add to flour blend slowly while cooking over low heat. Stir constantly until mixture is thick and smooth. Add clams. Place half of potatoes in greased casserole, sprinkle half the onions over potoatoes and cover with half the sauce. Repeat. Sprinkle with cheese and paprika. Bake at 350 degrees for 45 minutes.


CREAMY SCALLOP CASSEROLE

1 ½ lb. scallops
6 slices soft bread, cubed
1 stick margarine
evaporated milk
1 ½ T. parsley, minced fine
salt/pepper to taste
½ c. crushed corn flake crumbs

Cut scallops into small pieces; mix with soft bread cubes and parsley. Add evaporated milk to moisten bread. Melt margarine and gently stir in. Pour into 2 qt. casserole; top with crushed corn flake crumbs. Bake uncovered at 375 degrees for about 45 minutes.


OYSTER CASSEROLE

1 cup butter, melted
1/2 (16 ounce) package saltine crackers, crushed
2 (8 ounce) cans oysters
1 1/2 tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
2 (14.75 ounce) cans cream-style corn

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice. In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.


FISH,POTATO,AND MUSHROOM CASSEROLE

2 lbs. fresh white fish fillets
3 cups thinly sliced (cooked) white potatoes
1 small can of sliced mushrooms, drained
1/2 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
Dash of cayenne pepper
1 cup sour cream
1/2 cup milk
2 TB. flour
1 Lg. diced onion
1/2 cup grated cheddar cheese
Fresh Parsley

Combine paprika, salt, and peppers; sprinkle (half) the seasonings over potatoes and mushrooms. Mix sour cream, milk, flour, and onion. spread half the mixture over the potatos and mushrooms. Top with fish; sprinkle with remaining seasoning. Spread the rest of the cream mixture on top and sprinkle with cheese. Bake at 350 degrees for 35 to 45 minutes or until fish flakes easily when tested with a fork. Let stand for 10 minutes Sprinkle with parsley before serving.


NEW ENGLAND LOBSTER CASSEROLE

2 cups cooked lobster meat
¼ cup onion, finely chopped
1 green pepper, finely chopped
8 fresh mushrooms, sliced
1 can water chestnuts, sliced
½ cup sherry
1 egg yolk
½ cup all-purpose cream
1 teaspoon dry mustard
1 cup mayonnaise
1 cup cheddar cheese, grated
3 slices bacon, cooked & crumbled

Preheat oven to 350 degrees. Place lobster meat, onion, pepper, mushrooms, water chestnuts, and sherry in a frying pan. Bring to a boil and cook until vegetables are just tender. Spoon mixture into casserole.Combine egg yolk and cream in a saucepan and cook slightly. Let cool. Add mustard and mayonnaise. Combine with casserole mixture.Top casserole with grated cheese and crumbled bacon. Bake for 15 - 20 minutes. Remove from oven and let cool 5 - 10 minutes.


SHRIMP,AND BROCCOLI CASSEROLE

1 lb. cooked peeled deveined shrimp, fresh or frozen
1/3 finely chopped onion
1/2 cup melted margarine or cooking oil
2 tablespoons chopped parsley
2 tablespoons lemon juice
3/4 teaspoon tarragon leaves
1/2 teaspoon salt
2 packages (10 ounces each) frozen chopped broccoli or broccoli spears, cooked and drained
1/4 cup fine cornflake crumbs
1/4 cup grated parmesan cheese

Thaw shrimp if frozen. Cut large shrimp in half. cook onion in margarine until tender, but not brown. Add shrimp; heat. Stir in parsley, lemon juice, tarragon and salt. Place equal amounts of chopped broccoli or quartered broccoli spears into 6 well greased , 10-ounce baking dishes or ramekins. Top each with an equal amount of shrimp mixture. Combine crumbs and cheese; mix well. Sprinkle over shrimp mixture. Bake in moderate oven, 350 degrees Farenheit, for 12 to 15 minutes or until thoroughly heated.


SEAFOOD RICE CASSEROLE

3 pounds cooked fresh seafood (shrimp, scallops, langostino)
1 cup cooked rice
1/2 cup chopped green pepper
1 cup chopped celery
1/2 cup chopped onion
1 small jar pimentos, drained and chopped
3/4 cup cream
1 can mushroom soup
1 cup mayonnaise
1 Tablespoon Worcestershire sauce
White pepper

melt butter in skillet/saute pepper,celery,and onion until softened/Cook shrimp and scallops, etc. in boiling water/Toss all ingredients together and put in buttered baking dish/Cook at 375oF, uncovered for 30-40 minutes or until heated through.


HOMESTYLE TUNA CASSEROLE

1 1/3 cups bow tie pasta
1 cup chopped celery
1/3 cup chopped onions
1 (10 3/4-ounce) can condensed cream-of-mushroom soup
3/4 cup evaporated skim milk
1 (9 1/4-ounce) can water-packed tuna, drained
1/4 cup drained and chopped pimientos
2 tablespoons grated Parmesan cheese
parsley

Cook the pasta according to the directions on the package. Drain and set aside. Meanwhile, preheat the oven to 375 degrees. Lightly spray an unheated medium saucepan with no-stick spray. Add the celery and onions. Cook and stir over medium heat until tender. Stir in the condensed soup and milk. Then gently stir in the pasta, tuna and pimiento. Transfer the mixture to a 1 1/2-quart casserole. Sprinkle with the Parmesan cheese. Bake for 25 to 30 minutes or until heated through. Sprinkle with the parsley to garnish.


COD,AND SEAFOOD CASSEROLE

1 lb. boneless cod fillets
1 lb. scallops
1 1/3 cup cooked rice
1/2 cup all purpose flour
1 quart milk
1 cup of lobster meat(optional)
(1 lb) 1 can mushroom soup
6 tablespoons butter
1 1/2 cups bread crumbs
salt and pepper

Cook cod and scallops in milk on low heat for 8 min. Drain the milk from scallops and then make the white sauce (blend flour and butter and then gradually add milk). Add mushroom soup and juice from the lobster and stir this together and then cook on low heat. Butter large white casserole dish and put rice in the bottom. layer fish and sauce and top with crumbs. Cook for 1 hour at 350.

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