Best 6 Herbed Seafood Casserole Recipes

HERBED SEAFOOD CASSEROLE

Steps:

• In saucepan, combine rice with 2 cups (500 mL) salted water; bring to boil. Reduce heat to low, cover and simmer for 15 to 20 minutes or until tender and water is absorbed. Stir in egg and 2 tbsp (25 mL) of the parsley. Set aside. Meanwhile, in large skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, carrot and fennel, stirring occasionally, for 3 to 5 minutes or until softened. Stir in 1/2 tsp (2 mL) of the dill and 1/4 tsp (1 mL) each of the salt and pepper; transfer to large bowl. Wipe skillet clean. Pour in 2 cups (500 mL) water and bring to gentle simmer; poach scallops until just opaque, 1 to 3 minutes. Using slotted spoon, add scallops to bowl. Poach shrimp for about 3 minutes or until just firm and pink. Drain, reserving 1 cup (250 mL) liquid. Shell and devein shrimp; add to bowl. Chop crabmeat into bite size chunks; add to bowl. In same skillet, melt remaining butter over medium heat; whisk in flour and cook, whisking, for 2 minutes, without browning. Gradually whisk in reserved poaching liquid and milk; cook, stirring, for about 5 minutes or until thickened. Whisk in cream cheese, remaining dill, salt, pepper and thyme until cheese has melted. Stir into seafood mixture along with remaining parsley. Line bottom of greased 13 x 9 inch (3.5 L) baking dish with rice; spoon seafood mixture over top. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 2 weeks, then thawed in refrigerator for 48 hours. Let stand at room temperature for 30 minutes before continuing.) TOPPING: Mix bread crumbs with butter; sprinkle over casserole. Bake in 325°F (160°C) oven for 40 to 50 minutes or until heated through and topping is golden and crunchy. Garnish with chopped fresh parsley.

HERBED SEAFOOD CASSEROLE

Steps:

• In a saucepan cook the rice in 2 cups of water until tender and water is absorbed. Stir in the egg and 2 tbsp. of the parsley. Set aside. Meanwhile, in a large skillet, melt 1 tbsp. of the butter over medium heat and cook onion, garlic, carrot, celery stirring occasionally for three to five minutes or until softened. Stir in 1/2 tsp of the dill and 1/4 tsp each of the salt and pepper. Set aside in a large bowl. Wipe the skillet clean and pour in 2 cups of water. Bring to a gentle simmer and poach scallops until just opaque (1 to 3 minutes). Using a slotted spoon, add the scallops to a bowl. Poach shrimp in the same liquid for 3 minutes or until just firm and pink. Drain, reserving 1 cup of the liquid and add the bowl. Chop crab coarsely and add to the bowl. In the same skillet, melt the remaining butter over medium heat, whisk in the flour and cook whisking for 2 minutes without browning. Gradually whisk in the reserved poaching liquid and milk. Cook stirring for five minutes or until thickened. Whisk in the cream cheese, remaining dill, slat, pepper and thyme until cheese is melted. Stir into the seafood mixtures along with the remaining parsley. Line the bottom of a greased 13x9 inch baking dish with the rice. Spoon the seafood mixture over the top. (recipe can be cooled, covered and refrigerated at this point for up to two days or frozen for up to two weeks. Thaw in the fridge for 48 hours. Let stand at room temp for 30 minutes before continuing.) Topping: Mix the bread crumbs, butter and parsley and sprinkle over the casserole. Bake at 325 for 40 to 50 minutes or until heated through and the topping is golden and crunchy. Makes 8 servings. Recipe from http://www.canadianparents.com/canadacooks/index.htm NOTES : A seafood lovers delight. Recipe by: Submitted by Heather Reynolds Posted to KitMailbox Digest by Roberta Banghart on Aug 22, 1998,

HERBED SEAFOOD CASSEROLE

Steps:

• Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.

CHRISTMAS SEAFOOD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.
• Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
• In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.
• Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

BAKED SEAFOOD CASSEROLE

Steps:

• In a well-buttered 9"x13" baking dish, layer seafood in the order listed; cover with cheese. Mix together the Ritz cracker crumbs, butter, Worcestershire sauce and garlic powder; spread over the cheese, covering top.
• Bake uncovered at 350 degrees for 45 minutes. Serve the casserole with a wedge of lemon.

NB SEAFOOD CASSEROLE

Steps:

• In a slarge skillet, saute onions and celery in the 3 tbsp butteruntil soft. Add salt, pepper and garlic powder. Stir in flour.
• In a saucepan, bring milk just to a boil and mix into the sauteed mixture in the skillet.
• Add cheese is melted and sauce is slightly thickened.
• Add the cooked seafood; stir well.
• Pour into a casserole dish and sprinkle w/ paprika.
• Bake at 375 for 20-25 minutes or until lightly browning on top.