Grand Marnier Seafood Casserole

A wonderful seafood casserole, well worth the little bit of effort to make a white sauce. A great Lenten dish, and suitable for company. Modified from the Houston Livestock Show & Rodeo 50th Anniv. cookbook. Serve with a salad and hot French bread. Can be frozen.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1  cup  sliced fresh mushrooms
• 2  whole shallots, chopped
• 2  green onions, tops only chopped
• 1⁄2 lb  raw scallops, chopped (or leave out and just add more shrimp)
• 1⁄2 lb  raw cleaned shrimp, chopped
• 1⁄2 lb lump crabmeat
• 3  tablespoons lemon juice
• 1  teaspoon  beau monde seasoning
• 1⁄4 teaspoon cayenne pepper
• 1  ounce Grand Marnier (or other similar orange liqueur)
• 3  cups  thin white sauce
• 4  cups cooked white rice
• 6  sliced swiss cheese, about

• WHITE SAUCE

• 6  tablespoons butter
• 6  tablespoons flour
• 3  cups milk
• 1  teaspoon Worcestershire sauce

Directions

1. WHITE SAUCE: Make white sauce by melting butter over low heat in sauce pan or skillet.
2. Add and blend the flour over low heat 3-5 minutes.
3. Slowly stir in milk, cooking till thickened and smooth, about 20 minutes.
4. Add worcestershire sauce.
5. Set aside.
6. CASSEROLE: Preheat oven to 350.
7. Melt butter in your largest skillet and saute the mushrooms, shallots, and onion tops lightly.
8. Add the seafood, and sprinkle the lemon juice over it.
9. Add seasonings and Grand Marnier.
10. Simmer about 10 minutes.
11. Add white sauce and combine.
12. Layer half the rice in a 13x9 glass casserole dish.
13. Add half the seafood mixture on top of the rice.
14. Repeat.
15. Top with cheese, and bake 30 minutes or until bubbly.