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Scallop Casserole

Ingredients
  Scallops 1 Pound
  Butter 2 Tablespoon
  Celery 1 1⁄2 Cup (24 tbs), chopped
  Mushrooms 1 Cup (16 tbs), sliced
  Green pepper 1 Cup (16 tbs), chopped
  Onion 1⁄2 Cup (8 tbs), chopped
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Milk 2 Cup (32 tbs)
  Soft bread crumbs 2 Cup (32 tbs)
  Cheese 1⁄4 Cup (4 tbs), finley grated
Directions

Melt butter or margarine in skillet, and gently fry scallops with vegetables until partially cooked, about 10 minutes.
Make white sauce with 1/4 cup butter or margarine, flour, 1 teaspoon salt and milk; when thickened, add scallops and vegetables.
Combine thoroughly, and taste for seasoning.
Transfer to greased 1 1/2-quart casserole.
Melt remaining 2 tablespoons butter and stir into bread crumbs.
Scatter buttered crumbs over top of casserole; then sprinkle grated cheese over crumbs.
Bake uncovered at 375 °F. about 20 minutes or until sauce is bubbling and crumbs lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Interest: 
Party
Servings: 
6

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