Best 5 Number 400 Seafood Casserole Recipes

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Welcome to the culinary adventure of a lifetime! Embark on a journey to discover the most delectable and satisfying recipe for "Number 400 Seafood Casserole." Our comprehensive guide will take you on a step-by-step adventure through the world of seafood excellence, providing expert tips and tricks to tantalize your taste buds and impress your loved ones. Get ready to dive into a world of culinary wonders, as we unveil the secrets behind this extraordinary dish.

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NUMBER 400, SEAFOOD CASSEROLE



Number 400, Seafood Casserole image

This is number 400 recipe that I have posted.I hope you seafood lovers will enjoy it. It's relative easy to make a bit expensive but every once in a while it feels good to splurge.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

3/4 lb bay scallops or 3/4 lb sea scallops, if large cut in half horizontally,put in boiling water for about 4 minutes or until opaque
4 ounces canned crabmeat, membrance removed
3/4 lb medium-sized prawns, shelled,tail off,put in boiling water for about 2 minutes or until they have just turned pink
1/4 cup butter
1/4 cup flour
salt & pepper
13 1/2 ounces evaporated skim milk
1/4 cup whole milk
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/2 cup cheddar cheese, grated
3 teaspoons butter, melted
1/4 cup dry breadcrumbs
1 teaspoon dry parsley flakes
2 tablespoons cheddar cheese, grated

Steps:

  • To Make Sauce-------------------------.
  • Melt butter in a saucepan, mix in flour, salt& pepper.
  • Stir in both the canned and whole milk, do this gradually so you do not get any lumps.
  • Add worcestershire sauce,mustard and onion powder.
  • Heat, stirring until it boils and thickens.
  • Add cheese, stir until melted and set aside.
  • Drain seafood well and add to the sauce.
  • Turn into an ungreased 2 quart casserole dish.
  • TOPPING-------------------------8r .
  • Stir crumbs and parsley into the 3 tsp melted butter.
  • Sprinkle over top.
  • Sprinkle the 2 tbsp cheese over the crumbs.
  • Bake uncovered 350f oven for about 25 minutes or until hot.
  • You can do this dish ahead of time, just leave off the topping until the last minute and then pop into the oven about 30 minutes before serving.

SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY



Seafood Casserole As Made By Betsy's Gammy Recipe by Tasty image

Take your taste buds on a trip to the East Coast with this creamy casserole from Betsy's grandmother. Get creative by using your favorite seafood, but if you decide to stick with shrimp and scallops, keep an eye on them, as they cook quickly. For extra crunch, don't over-pulse the bread crumbs. Serve the casserole with a light salad and watch as your guests gush over what's sure to be your new summer staple.

Provided by Betsy Carter

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

1 lb sourdough bread, 1 medium load, roughly torn
8 tablespoons unsalted butter, 1 stick, melted, divided
1 cup shredded cheddar cheese
3 teaspoons kosher salt, divided, plus more to taste
4 cups dry white wine, plus 1 tablespoon, divided
1 lb shrimp, 16/20 count, peeled and deveined
1 lb large scallops
1 lb jumbo lump crabmeat
2 cups half & half
3 tablespoons all-purpose flour
1 teaspoon worcestershire sauce
1 teaspoon paprika
1 tablespoon lemon juice
2 tablespoons ketchup
28 oz artichoke heart, 2 cans, drained and chopped
fresh chive, chopped, for garnish
lemon wedge, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
  • Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
  • In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
  • In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
  • Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
  • Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
  • In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
  • Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
  • Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
  • Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
  • Top with chives and serve with lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 842 calories, Carbohydrate 61 grams, Fat 40 grams, Fiber 6 grams, Protein 52 grams, Sugar 6 grams

JFK'S SEAFOOD CASSEROLE



Jfk's Seafood Casserole image

The president's own White House Cookbook. I haven't made this yet and from looking at the ingredients may never GET to make it, but it looks wonderful. I think I need to buy a lottery ticket.

Provided by Dienia B.

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 lb fresh cooked crabmeat
1/2 lb fresh cooked lobster meat
1 lb fresh deveined shrimp
1 cup mayonnaise
1/2 cup chopped green pepper
1/4 cup chopped green onion
1 1/2 cups chopped celery
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
2 cups crushed potato chips
paprika (to garnish)

Steps:

  • Grease a casserole dish.
  • Mix all ingredients except the potato chips together.
  • Pour into greased dish.
  • Cover with crushed potato chips
  • Sprinkle with paprika.
  • Bake in 400°F oven 20 minutes till hot and bubbly.

Nutrition Facts : Calories 231.1, Fat 11.3, SaturatedFat 1.7, Cholesterol 132.9, Sodium 796.1, Carbohydrate 9.3, Fiber 0.5, Sugar 2.7, Protein 22.6

ISABELLE'S SEAFOOD CASSEROLE



Isabelle's Seafood Casserole image

Isabelle's seafood casserole that she makes every year for Denis' birthday.

Provided by Shawn Harquail

Time 45m

Yield 10

Number Of Ingredients 13

4 tablespoons butter, divided
3 cups chopped celery
2 cups chopped onion
1 teaspoon salt
¼ teaspoon ground black pepper
1 pound bay scallops, rinsed and patted dry
¾ cup all-purpose flour
5 cups milk
½ cup butter
1 (16 ounce) package shredded Cheddar cheese
12 ounces cooked shrimp
10 ounces cooked and cubed lobster meat
8 ounces cooked crabmeat, flaked

Steps:

  • Melt 3 tablespoons butter in a large Dutch oven over medium heat; stir in celery and onion. Cook and stir until translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl. Leave grease in the Dutch oven.
  • At the same time, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops to the hot skillet in a single layer without crowding. Cook until golden brown and sizzling and opaque all the way through, about 2 minutes per side. Remove from heat.
  • Add flour to the Dutch oven; whisk over medium-low heat until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk milk into the flour mixture, and bring to a gentle boil. Add Cheddar cheese and remaining 1/2 cup butter. Incorporate celery-onion mixture and simmer until thickened, 5 to 10 minutes.
  • While the mixture is simmering, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Stir scallops, shrimp, lobster, and crabmeat into the Dutch oven, then pour into a 9x13-inch baking dish.
  • Broil in the preheated oven until browned on top, 2 to 3 minutes.

Nutrition Facts : Calories 560.8 calories, Carbohydrate 20.2 g, Cholesterol 223.5 mg, Fat 32.5 g, Fiber 1.3 g, Protein 46 g, SaturatedFat 19.9 g, Sodium 1086.1 mg, Sugar 7.9 g

FLORIDA SEAFOOD CASSEROLE



Florida Seafood Casserole image

We have lots of friends from up North who come down here to Florida each winter to be our of the snow and in the sun. They always love to be served fresh seafood, a green salad and pie made with just-ripened strawberries. So I always try to accommodate them...and they usually compliment the chef!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1/3 cup finely chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup whole milk
1 cup half-and-half cream
2 cups cooked long grain rice
1 cup chopped cooked peeled shrimp
1 cup crabmeat, drained, flaked and cartilage removed
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons lemon juice
1 tablespoon chopped pimientos
1 tablespoon minced fresh parsley
1 cup shredded cheddar cheese, divided

Steps:

  • In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese. , Transfer to a greased 2-1/2-qt. baking dish. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with remaining cheese.

Nutrition Facts : Calories 372 calories, Fat 19g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 543mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

Tips:

  • Choose the right seafood. Use firm and flaky fish fillets, such as tilapia, salmon, or cod. Avoid using delicate fish, such as sole or flounder, as they will break down during cooking.
  • Cook the seafood properly. Seafood should be cooked until it is opaque and flakes easily with a fork. Overcooking will make it tough and dry.
  • Use a variety of vegetables. This will add color, flavor, and nutrients to the casserole. Some good choices include broccoli, cauliflower, carrots, and zucchini.
  • Don't skimp on the cheese. Cheese is what makes this casserole rich and gooey. Use a good quality cheese that melts well, such as cheddar, mozzarella, or Parmesan.
  • Serve the casserole hot. This is when it is at its best. You can garnish it with fresh herbs, such as parsley or dill.

Conclusion:

Seafood casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your family to eat more seafood. With so many different variations to choose from, there is sure to be a seafood casserole recipe that everyone will enjoy.

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