Daisy's Seafood Casserole |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A creamy seafood casserole with a mashed potato topping. I couldn't find a recipe that had what I wanted so I invented this as I went. There were no leftovers. Ingredients:
4 cups mashed potatoes, mashed with |
butter, and |
milk, and |
1 cup shredded cheddar cheese |
2 -3 cups mixed seafood, cut into like sized pieces (i.e. shrimp, scallops, clams, crab meat, a haddock or cod fillet, use what you have on hand) |
1 cup diced green onion |
1 cup sliced mushrooms |
1 teaspoon minced garlic |
2 tablespoons flour |
4 tablespoons butter |
1 cup milk |
1/2 cup white wine |
1 teaspoon worcestershire sauce |
1/2 lemon, juice of |
1/3 cup finely chopped fresh parsley or 2 teaspoons dried parsley |
salt and pepper |
paprika (to garnish) |
Directions:
1. Cook and mash enough potatoes to make about 4 cups. Add about 2 tablespoons butter, 1/2 cup milk and 1 cup cheddar cheese while potatoes are hot. Set aside.
2. Heat oven to 350°F.
3. Melt 2 tablespoons butter in a large frying pan.
4. Add diced green onions, garlic and mushrooms and saute on med./low heat until onions and mushrooms are cooked through.
5. Add the other 2 tablespoons butter to pan and melt.
6. When it has melted add the 2 tablespoons flour and stir the flour into the mushrooms and green onions.
7. Add the cup of milk and stir until the milk starts to thicken.
8. Add the 1/2 cup of wine and keep stirring.
9. Add the worcestershire sauce, lemon juice and salt and pepper.
10. Add the parsely and stir.
11. Pour seafood mix into a deep casserole dish and top with the mashed potatoes around the edges of the dish leaving a space in the centre uncovered.
12. Sprinkle potatoes with paprika.
13. Bake for 45 minute to a hour until centre is bubbling.
14. Remove from oven and serve.
15. A nice garden salad with a raspberry vinigrette dressing goes well with this dish.
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