Seafood Casserole

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring 2 cups of water to a boil. Add raw fish and simmer 3 or 4 minutes. (longer if frozen).
  • Remove fish.
  • Dissolve chicken bouillon cubes in the cooking liquid. Pour into a two cup measure including any liquid from canned shellfish.
  • In a sauce pan, heat butter, stir in the flour and cook several minutes.
  • Gradually beat in the 2 cups of hot liquid. Continue to stir and cook until sauce thickens.
  • Add cheddar cheese, cook and stir until well blended.
  • Remove from heat.
  • Combine egg yolks and cream, beat with a fork and add slowly to the sauce while stirring vigorously.
  • Wash and slice mushrooms, cook in 1 tbsp butter.
  • Add the mushrooms, worchestershire sauce, cayenne pepper and shellfish to the sauce. Taste carefully and add salt if required.
  • Preheat oven to 450.
  • Pour mixture into 1 1/2 quart lightly greased casserole or individual scallop shells.
  • Toss bread cubes in melted butter and sprinkle over top.
  • Bake in the oven until bread cubes are golden. Approx 15 minute.
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