"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Snook's Seafood Casserole Recipe

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This recipe for Snook's Seafood Casserole, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Zogg
Added: Saturday, June 20, 2009


3 lb's assorted seafood (shrimp, scallops, lump crab and/or firm ocean fish of your choice)
bay leaf
fresh lemon slices
1/2 onion, chunked
1 carrot, chunked
1 stalk celery, chunked
1 can cream of shrimp soup
1 can cream of onion soup
3 tbsp. sherry
shredded monterey jack cheese

Simmer bay leaf, lemon slices, onion, celery and carrot in 4 cups water for 30 minutes with a cover. Add raw seafood. Save cooked seafood to add later, such as the crab. Add water just to cover if needed and salt and pepper. Return to a simmer and cook for 3-4 minutes. Strain out seafood, reserving stock.

Empty both soups into a saucepan. Add sherry and 1 soup can of reserved stock. Gently fold in seafood. If the mixture is too thick, thin with more stock. Place this in a greased casserole dish and top with the cheese. Place under the broiler watching it carefully until brown. Serve over rice.




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