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Vegetable Scallop Casserole

Canadian.Recipes's picture
Ingredients
  Scallops 1 Pound (Use Fresh Or Frozen)
  Salt To Taste
  Butter 1⁄2 Cup (8 tbs)
  Sliced fresh mushrooms 1 Pound (500 Gram Or 2 Cups)
  Chopped celery 1 Cup (16 tbs)
  Chopped onions 3⁄4 Cup (12 tbs)
  Chopped green pepper 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Grated swiss cheese 4 Ounce (1 Cup Or 125 Gram)
Topping:
  Soft bread crumbs 1 Cup (16 tbs)
  Chopped cashews/Chopped almonds 1 1⁄2 Cup (24 tbs)
  Butter 2 Tablespoon, melted
  Freshly ground pepper To Taste
Directions

Cut large scallops in half.
Sprinkle sparingly with salt and set aside.
In large skillet over medium-high heat, melt half the butter; cook mushrooms, celery, onions and green pepper until tender, about 5 minutes.
Set aside.
In large saucepan, melt remaining butter and blend in flour; cook for 1 minute.
Gradually whisk in milk, stirring constantly, and cook until smooth; remove from heat.
Stir in cheese, and salt and pepper to taste.
Gently fold in vegetables and scallops.
Pour into greased 9-inch (2.5 L) square baking dish.
Topping: Mix together bread crumbs, chopped nuts and melted butter.
Sprinkle over casserole.
Bake, uncovered, in 350°F (180°C) oven for 25 to 30 minutes or until hot and bubbly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Scallop
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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