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Jiffy Scallop Casserole

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Ingredients
  Bay scallops/Fresh / frozen 2 Pound
  Water 1 Quart
  Salt 2 Tablespoon (Boiled in salt water)
  Canned cut green beans 16 Ounce, drained
  Chopped onion 1⁄4 Cup (4 tbs)
  Vegetable oil 3 Tablespoon, divided
  Canned condensed cream of mushroom soup 10 3⁄4 Ounce, undiluted (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Curry powder 1 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Crushed cracker crumbs 1⁄2 Cup (8 tbs)
  Grated cheddar cheese 1⁄4 Cup (4 tbs)
Directions

Thaw scallops, if frozen.
Rinse with cold water to remove any shell particles.
Combine 1 quart water and salt in a 2-quart saucepan and bring to a boil.
Add scallops; reduce heat and cover.
Simmer for 2 to 3 minutes, depending on the size of the scallops.
Drain.
In a well-greased 8 x 8 x 2-inch baking dish, combine cooked scallops and green beans; set aside.
In a medium saucepan, saute onion in 2 tablespoons oil until tender.
Add soup, milk, curry powder and pepper.
Heat, stirring, until well blended.
Pour soup mixture over scallop mixture.
Combine crumbs, cheese and remaining 1 tablespoon oil.
Sprinkle over top of casserole.
Bake in a preheated 425-degree oven for 10 to 15 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Scallop
Cook Time: 
15 Minutes

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