Rich and Creamy Seafood Casserole Recipe #149409
This rich and creamy seafood casserole is filled to the brim with tons of seafood and a beautiful creamy curry tasting sauce.
by ChrisI
1¾ hours | 1 hour prep
SERVES 4 -6
- 500 ml sliced mushrooms
- 320 g canned lobster
- 5 ounces canned crabmeat
- 225 g shrimp
- 225 g scallops
- boiling water
- 50 ml all-purpose flour
- 2 ml salt
- 600 ml skim milk
- 2 ml curry powder
- 15 ml worcestershire sauce
- 15 ml onion flakes
- 1 ml pepper
- 125 ml cheddar cheese
- 125 ml dry breadcrumbs
salad dressing (1/2 cup)
- 60 ml granulated sugar
- 50 ml all-purpose flour
- 2 ml mustard powder
- 2 ml salt
- 250 ml skim milk
- 60 ml white vinegar
- Salad dressing:.
- Stir first 4 ingredients together well in small saucepan. Mix in part of milk until smooth. Mix in rest of milk and vinegar. Heat and stir until it boils and thickens. Once cooled keep in container. Store in refrigerator. Makes 1 and 1/4 cups or 275 ml.
- Cook scallops in boiling water for 5 minutes. Drain and add to seafood in casserole dish. Remove tails from shrimp ring and add to dish.
- If mushrooms are dried, cover with water and soak for 10 minutes then drain.
- Mix flour and salt and stir in milk. Add 1/2 cup of Salad Dressing, curry, Worcestershire sauce, onion flakes, pepper, grated cheese and mushrooms. Let mixture boil and thicken.
- Add mixture to seafood, stir and cover with breadcrumbs. Bake in oven at 350°F (175°C) for 45 minutes.
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5 stars