Herbed Seafood Casserole

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Herbed Seafood Casserole Recipe

Herbed Seafood Casserole
This is a lovely great tasting Herbed Seafood Casserole that can be made ahead and kept in the freezer for up to two weeks. In many ways this is similar to Seafood Casserole, the recipe that we published July 28, 2010. There is a different mix of seafood in both these recipes but either is a wonderful dish to use when entertaining. The recipe for Herbed Seafood Casserole was in the December 1992 Canadian Living Merry Christmas Cookbook Special

  • 1 cup Long Grained Rice 250ml
  • 1 Egg, beaten 1
  • 1/3 cup Fresh Parsley, chopped 75ml
  • 1/3 cup Butter 75ml
  • 1 Onion, chopped 1
  • 3 cloves garlic, minced 3
  • 1 large Carrot, finely chopped 1
  • 1-1 ½ cups Fennel or Celery, chopped 375ml
  • 1 Tbsp Fresh Dill, chopped* 15ml
  • 1 Tsp each Salt and Pepper 5ml
  • 1 pound Scallops 500 grams
  • 1 pound uncooked Shrimp 500 grams
  • 1 package (7 oz/200g) frozen Crabmeat 1
  • ¼ cup All-purpose Flour 50ml
  • 1 -1 ½cups Milk 375ml
  • 1 package (1/2 lb/250g) Cream Cheese 1
  • ¼ Tsp Dried Thyme 1ml

Topping:

  • 1-1 ½ cups Breadcrumbs 375ml
  • 2 Tbsp Butter, melted 25ml
  • Chopped Fresh Parsley
  • Topping:
    Mix breadcrumbs and butter; sprinkle over casserole. Bake in 325F degree (160C) oven for 40 to 50 minutes or until heated through and golden and crunchy. Garnish with chopped fresh parsley. Makes 8 servings.
    *Can be prepared to that point, cooled, covered and refrigerated for up to 2 days. Or in freezer for up to 2 weeks; thaw in refrigerator for 48 hours. Let stand at room temperature for 30 minutes before continuing.

    About Pat Tate

    Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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