Christmas Seafood Casserole

Christmas Seafood Casserole

22 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Rose
Recipe by  Rose

“This is passed down to me from my aunt. Serve with tossed salad if desired.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.
  3. Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
  4. In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.
  5. Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

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Reviews (22)

Rate This Recipe
OSuzyQ
84

OSuzyQ

I was absolutely prepared to love this recipe, but sadly it fell short. We had intended to make it for Christmas this year, but fortunately we previewed it beforehand, and decided not to make it. The taste was just fine, but the problem was that the cheese sauce somehow overpowered the taste of the wonderful (and very expensive) seafood to the point where our guests were unable to even tell that there was crab and lobster meat in it! This might be a lovely dish to make with less expensive seafood, but for what it costs to put this one together you at least want your guests to know that you've used the very best. Instead it comes across as if it is hiding less expensive or (horrors) immitation seafood. This would be a lovely sauce to make with firm white fish fillets. If you do decide to make it with scallops, remember that when scallops cook they release quite a lot of water, so make sure your sauce is VERY thick when you put it into the oven (do this by gradually adding the milk to the sauce, and leave much of it out!). Some parsely flakes might also add to the appeal of the presentation. Without it it does look rather like macaroni and cheese.

SOMERTYME
33

SOMERTYME

This was a very yummy, but very rich recipe. I used it as an alternative to my other main course. I thought the dish was a bit soupy. Next time I make it, I will saute the vegatables in butter or oil then add the seafood coat with the butter in the pan and then add the flour to coat the vegatables and meat than add the milk and cheese. Perhaps it will be thicker and the flavor will blend better. This recipe also served more than 4. I would say, it served about 6-8.

xricexgirlx
27

xricexgirlx

Solution for thickening... This is how you make a roux or white sauce, but in reverse. Look up how to make a white sauce and replace it with the quoted below. "Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper. "

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 453 cal
  • 23%
  • Fat
  • 23.7 g
  • 36%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 35.5 g
  • 71%
  • Cholesterol
  • 162 mg
  • 54%
  • Sodium
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

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