Seafood Casserole

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This is a recipe that I acquired in the early days of my marriage. It is definitely one of those recipes that you use when entertaining. It has a rich, superb taste and is an elegant dish.

  • 1 pound fresh or frozen Shrimp deveined
  • or
  • 2 cups canned Shrimp deveined
  • 1 pint shelled Oysters
  • 1 cup cooked Crabmeat
  • 3 Tbsp butter
  • ½ pound sliced Mushrooms
  • 1 Green Pepper chopped
  • 1 Tsp minced Parsley
  • 1 small can Pimento chopped
  • 2 Tbsp Sherry or more
  • 3 Tbsp Bread Crumbs

Cream Sauce

  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 1 cup Light Cream
  • 1 cup Dry White Wine

Heat oysters in their own liquor until edges begin to curl. Drain
Melt 2 Tbsp butter in pan. Sauté mushrooms and green pepper 4-5 minutes at medium heat.
Make cream sauce. Season to taste. Simmer for a few minutes. Stir in mushrooms, pepper, parsley, pimento, sherry, and seafood.
Place in 2-quart casserole. Sprinkle breadcrumbs on top and dot with butter.
Bake at 375 degrees 20 -30 minutes or until well browned on top.

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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