"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Christmas Eve Seafood Casserole Recipe

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

Erika Thrasher
Added: Saturday, January 3, 2009


The Main Thing
1/2 cup butter
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
2 (4 ounce) cans mushroom stems and pieces, drained
2/3 cup flour
1/2 teaspoon minced garlic (1 clove pressed)
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon ground red pepper (optional)
1 (10 3/4 ounce) can cream of mushroom soup or cream of shrimp soup or cream of celery soup
2 cups milk
Some More Main Thing Ingredients
2 lbs frozen shrimp, thawed (cooked, tails off)
1 (16 ounce) package frozen imitation crabmeat, thawed
1 (8 ounce) can water chestnuts, sliced, drained
1/4 cup butter, melted
1 cup breadcrumbs
1 cup shredded sharp cheddar cheese

Melt butter over medium-high heat; saute green pepper, onion, and celery until tender (5 minutes?); stir in mushrooms.
2Sprinkle flour over veggies, stir and cook for ONE minute; add garlic and remaining Roux ingredients.
3Whisk in the Sauce ingredients; cook for ONE minute, until thickened.
4Preheat oven to 350; grease a 13x9 pan.
5Combine remaining Main Thing ingredients in the cake pan, pour sauce over and toss lightly to coat.
6Combine Topping ingredients in a small bowl, sprinkle evenly over the casserole.
7Bake, uncovered for 30 minutes until bubbly.
8At the last 15 minutes, pop in a loaf of sliced and garlicky-buttered French bread (wrapped in foil for optimum delicious-ness).

Personal Notes:
Personal Notes:
Save any leftovers for seafood crepes on New Year's Eve :)




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