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Shellfish Casserole Recipe

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This recipe for Shellfish Casserole is from The Hunter - Patterson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 # canned crabmeat
1/2 # cooked shrimp
1/2 # raw mushrooms
1 box Uncle Ben's wild rice, prepared
1 bell pepper, chopped
1 onion, chopped
1 cup heavy cream
1/2 cup bread crumbs
2 T parsley

3 T butter
3 T flour
1 pt half and half
1/4 t nutmeg
Directions:
Directions:
Melt 5 T butter and saute onion, bell pepper, and mushrooms for about 10 minutes. Combine with the prepared rice and seafood. Pour into greased casserole dish. Pour heavy cream over the top of it and top with bread crumbs. Cover, and bake for 20 minutes at 400º. Remove cover and bake for 10 minutes more. Sprinkle with parsley if desired. Serve warm with cream sauce.

To prepare cream sauce: Combine 3 T butter, 3 T flour, 1 pt. half and half, 1/4 t nutmeg, and a dash of tabasco in a saucepan and cook until well blended and slightly thickened and gravy-like.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This was a family favorite, and became our traditional Christmas Day meal in mid 1980's. It was typically served with a tossed salad, warm homemade bread, and Kendall Jackson chardonnay.

 

 

 

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