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Seafood Newburg Casserole
By Mary K. W. on March 04, 2007
Photo by cookiedog
2 Reviews
- Prep Time: 25 mins
- Total Time: 1 hrs 55 mins
- Servings: 7-8
Photo by cookiedog
About This Recipe
"This is a recipe I found in one of the grocery store recipes booklets. It is very rich tasting and the sherry just gives it a great accent. Since I don't have easy access to fresh seafood, I used the canned crab and it was fine. Although I haven't tried it, I would feel comfortable using scallops or any shellfish to make this dish."
Ingredients
- 1 1/2 lbs medium raw shrimp, peeled, deveined and tails removed
- 1/2 lb fresh uncooked crabmeat or 2 (6 ounce) cans crabmeat, canned
- 1/4 cup dry sherry
- 3/4 cup uncooked long-grain white rice
- 1 1/2 cups water
- 8 tablespoons butter
- 1 shallot, minced
- 1 (8 ounce) packages fresh mushrooms, sliced
- 1/2 cup flour
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon pepper
- 1 pint half-and-half
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 cup Italian style breadcrumbs
CASSEROLE
TOPPING
Directions
- In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
- Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
- Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
- Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
- Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
- Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (333 g)
Servings Per Recipe: 7
- Amount Per Serving
- %
- Calories 554.4
- Calories from Fat 275
- 49%
- Amount Per Serving
- %
- Total Fat 30.6g
- 47%
- Saturated Fat 18.2g
- 91%
- Cholesterol 216.5mg
- 72%
- Sugars 1.8 g
- Sodium 1150.1mg
- 47%
- Total Carbohydrate 40.3g
- 13%
- Dietary Fiber 1.5g
- 6%
- Sugars 1.8 g
- 7%
- Protein 27.5g
- 55%
Reviews
-
"Loved this dish!!! I used one lb crab and one lg shrimp. Will try with lobster and crab for special dinners, thank you for this recipe Mary K!"
By Dbuoy on October 23, 2011 | 1260065
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"We really enjoyed this shrimp dish. The sherry makes it extra special. I halved the recipe with no problem at all (just baked it in a smaller casserole). Served this with asparagus and fresh sourdough. What a treat!"
By cookiedog on March 16, 2007 | 386511
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