Need recipes for seafood casseroles or one dish seafood meals.?

Answer 1

SEAFOOD CASSEROLE

1 stick butter
1/2 c. water
2 eggs
1 can mushroom pieces, drained
1/2 lb small shrimp, shelled & deveined
1/2 lb scallops
1/2 pkg artificial crabmeat(optional)
1/2 small bag Pepperidge Farms herb stuffing mix, coarsely crushed
1 lb cod, haddock or any mild white fish
thick white sauce
1 7 oz can chopped clams (do not drain)

Melt butter in 3 qt saucepan, remove from heat and cool add water, eggs, seasonings (salt pepper and garlic powder to taste). Add shrimp, scallops, crab and coarsley crushed stuffing mix. Combine well to form a fairly moist stuffing (add more water if necessary).
Place fish in 8x11 baking dish, top with stuffing mix, and cook in a 350 degree oven until fish flakes nicely and shrimp and scallops are done (about 20-25 minutes).

Meanwhile, prepare a very thick white sauce with 2 cups milk, flour and butter. Cool slightly and add canned clams with their liquid. Stir until smooth.

Serve casserole topped with the clam sauce.

Answer 2

1 lb. lobster meat 1 lb. crabmeat or scallops 1 lb. shrimp 1 1/2 lb. mushrooms, sliced 2 C. celery chopped 1/2 C. roasted peppers chopped 3 T. butter 1 C. buttered breadcrumbs Sauce: 1/2 C. sherry 6 T. unsalted butter 1/2 C. flour 3 cup whole milk 1/8 t. paprika, or to taste 1/8 t. cayenne pepper, or to taste 3 C. cream 9 egg yolks Melt the 6 T. butter in a saucepan over low heat and blend in the flour. Cook for 2 minutes, stirring, without letting it color. Slowly add the milk, stirring constantly, and cook for a few minutes, until the sauce gets smooth and thick. Stir in the sherry, paprika, and cayenne pepper. Lightly beat together the egg yolks and cream and stir them in. Heat the sauce just enough to thicken it, stirring, but do not let it boil or the yolks will curdle. (To allay fears of salmonella, the temperature should reach 165 degrees.) Salt and pepper to taste. Cool the sauce. In a saute pan, melt the 3 T. butter. Add the celery and mushrooms and cook until softened. Do not brown. Cool. In a large bowl, combine all the seafood, roasted peppers, celery and mushrooms. Mix gently to combine. Add mixture to a lightly buttered 13x 9 casserole dish. Pour the cooled sauce over it. Sprinkle with the breadcrumbs. Bake at 350°F. for about 40 minutes. As soon as it starts to bubble around the edges it is done.

Answer 3

Here's one for you. Get some angel hair pasta, some shrimp (what ever size you want) some cheese (mozzeral) clean shrimp, Boil pasta and shrimp, seprate pots. after that is done add every thing together. Now try that.

Answer 4

Crab Casserole

Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 8 servings

INGREDIENTS:
3 eggs
2 cups heavy cream
1 1/2 cups mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
1/2 cup dry sherry
1 (6 ounce) package herb-
seasoned dry bread stuffing
mix
1 pound cooked crabmeat

DIRECTIONS:
1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
3. In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
4. Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.
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Seafood Casserole

This casserole is made with fish fillets, crab or shrimp, and scallops, along with cheese and sour cream. Serve this casserole with hot cooked rice.
INGREDIENTS:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1 1/4 to 1 1/2 pounds fish fillets (3 to 4 fillets), cut into large chunks (roughy, haddock, etc.)
1 cup crabmeat or medium cleaned and peeled shrimp
1 cup scallops, bay or cut up sea scallops
hot cooked rice for 4 to 6 people
1/4 cup toasted pecan pieces*
PREPARATION:
Melt butter in saucepan over medium-low heat; blend in flour, then gradually stir in milk. Cook, stirring constantly, until thickened. Add salt and shredded cheese; stir until cheese melts. Set aside.

When cooled, add sour cream. Place fish pieces on bottom of buttered 1 1/2 to 2-quart baking dish. Add crabmeat and scallops to the cream sauce; pour over fish. Can be refrigerated at this point until ready to bake. Bake at 325° for about 20 to 30 minutes, until fish is cooked through. Serve over cooked rice or noodles. Sprinkle with toasted pecan pieces.
Serves 4.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Answer 5

Heres a good one:
http://good-family-health.com/bunchs-crab-casserole.html

Answer 6

go to allrecipes.com