Scallop Casserole

Submitted by Mainely Debbie

"This recipe was posted in our local newspaper on 6/21/1995, the recipe is from Iris Weare of Cape Neddick, Maine. I was cleaning out my recipe clippings and came upon this recipe, I have not tried it yet so I'm putting it here for safe keeping. The software wouldn't let me put in 1 sleeve of crackers but that is the amount to use."

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 35 Ritz crackers, crushed
• 1 1⁄2 lbs bay scallops
• 1 (16 ounce) can whole asparagus, Drained Well
• 4 hard-boiled eggs, sliced
• 1 (10 ounce) can condensed cream of mushroom soup
• 1⁄2 cup shredded cheddar cheese
• 4 tablespoons melted butter

directions

1. If using sea scallops cut them in half.
2. Measure 1/4 cup of crused crackers and set aside.
3. Sprinkle remaining crumbs evenly over the bottom of a 2 1/2 quart casserole.
4. Cook scallops in boiling water or saute in frying pan with about 2 tablespoons butter for 2-3 minutes.
5. Arrange over the top of the crumbs.
6. Place asparagus over the top of the scallops.
7. Layer egg slices over the top of the asparagus.
8. Pour soup over the casserole.
9. Sprinkle rest of crumbs and then cheese over the top.
10. Pour melted butter over the top.
11. Bake uncovered in a 350 degree oven for 35 minutes.
12. NOTE: Casserole can be made ahead, make sure to cool the cooked scallops before assembling. Refrigerate until ready to bake.