"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Christmas Eve Seafood Casserole Recipe

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This recipe for Christmas Eve Seafood Casserole, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Fox - Breast Clinic
Added: Monday, September 28, 2009


3 T. butter
1 c. onion, finely chopped
c. chopped mushrooms
c. chopped celery
1 clove garlic (pressed)
lb scallops
1 tsp lemon juice
c. sherry
Fresh ground pepper to taste
10.5 oz drained lobster meat
1 can clams
1 can crab meat
8 oz shrimp
c. butter
c. flour
2 c. 35% cream
1 tsp mustard powder
Dash of cayenne pepper
Dash of Worcestershire sauce
1 c. old cheddar cheese
Pinch of salt
1 T. chopped parsley
1 c. croutons (or mashed potatoes)
1 cup old cheddar cheese

In sauce pan, over medium heat, melt 3 Tbsp butter; add onions, mushrooms and celery cook for 5 minutes. Add garlic and scallops. Increase heat to medium high for 1 minute (scallops will turn translucent). Add lemon juice, sherry and pepper.
Stir mixture, then transfer to a glass or stainless steel bowl, then add lobster, clams, crab meat and shrimp. Mix gently, and then set aside.
In sauce pan, over medium heat, melt cup butter and flour, stir constantly with wooden spoon. Slowly whisk in 2 cups of cream; add mustard, cayenne, Worcestershire sauce and salt. Bring to a boil, whisking constantly until thickened. Stir in 1 cup cheese. Add seafood mixture, mix well. Add parley and salt (to taste). Transfer mixture to a baking dish, top with croutons (or mashed potatoes) and 1 cup cheese. Bake at 375 F for 20 minutes or until bubbly and golden brown.

Personal Notes:
Personal Notes:
Recommend serving with rice and salad of choice.




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