Christmas Seafood Casserole Recipes

Steps:

• Melt butter over medium-high heat; saute green pepper, onion, and celery until tender (5 minutes?); stir in mushrooms.
• Sprinkle flour over veggies, stir and cook for ONE minute; add garlic and remaining Roux ingredients.
• Whisk in the Sauce ingredients; cook for ONE minute, until thickened.
• Preheat oven to 350; grease a 13x9 pan.
• Combine remaining Main Thing ingredients in the cake pan, pour sauce over and toss lightly to coat.
• Combine Topping ingredients in a small bowl, sprinkle evenly over the casserole.
• Bake, uncovered for 30 minutes until bubbly.
• At the last 15 minutes, pop in a loaf of sliced and garlicky-buttered French bread (wrapped in foil for optimum delicious-ness).

Steps:

• In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
• Using slotted spoon transfer vegetables to a large bowl.
• In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
• Add shrimp and cook about 4 minutes.
• Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
• Place all seafood into large bowl.
• In large saucepan, melt butter over medium heat.
• Add flour and cook, stir for 2 minutes.
• Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
• Stir in cheese until melted.
• Add seafood, season with salt and pepper.
• Transfer into 3.5 L casserole dish.
• Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
• Spread topping over casserole.
• You can refrigerate the casserole at this point for up to 8 hours, or
• Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.