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Seafood Casserole

chef.brandon's picture
Ingredients
  Haddock fillets 1 Pound
  Scallops 1 Pound
  Milk 1 Quart
  Flour 1⁄2 Cup (8 tbs)
  Butter 6 Tablespoon
  Cream of mushroom soup 1 Can (10 oz) (Or 1 Tin)
  Canned lobster 11 Ounce, liquid reserved (1 Large Tin)
  Canned oysters 2 Can (20 oz), drained (Or 2 Tins)
  Oysters 2 Can (20 oz), drained (2 Tins)
  Cooked rice 1 1⁄3 Cup (21.33 tbs)
  Buttered bread crumbs 1 1⁄2 Cup (24 tbs)
Directions

GETTING READY
1.Preheat oven to 350 degrees F.

MAKING
2.In a pot, add milk, scallops and fillets.
3.Let simmer for 8 minutes.
4.Drain the fish and save the liquid.
5.Now heat some butter and mix flour in it.
6. Add the lobster liquid and mix well into the soup.
7. Now add in the milk.
8.Cook over medium heat until the soup thickens.
9.Take the casserole, layer with 1/3 of the sauce.
10.Followed by layers of 1/2 portion of rice, 1/2 of the fish mixture.
11.Repeat the layers again and top with the rest of the sauce.
12.Top with buttered bread crumbs.
13. Bake for 45 minutes.

SERVING
14. Serve scooped from the dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Healthy
Ingredient: 
Seafood
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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4.3425
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 859 Calories from Fat 357

% Daily Value*

Total Fat 40 g61.1%

Saturated Fat 15.5 g77.5%

Trans Fat 0 g

Cholesterol 226.5 mg75.5%

Sodium 1528.8 mg63.7%

Total Carbohydrates 63 g21%

Dietary Fiber 2.4 g9.8%

Sugars 11.7 g

Protein 61 g122.6%

Vitamin A 16.8% Vitamin C 16.4%

Calcium 23.1% Iron 41.4%

*Based on a 2000 Calorie diet

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Seafood Casserole Recipe