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Seafood Casserole Recipe

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This recipe for Seafood Casserole, by , is from Food for the Soul, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa English


olive oil
2 onions
3 garlic cloves
2 lb large raw shrimp, shelled
1 lb ocean scallops (pieces are OK)
1/2 lb wild salmon fillet, skinned, cut in 1 inch cubes
Boursin cheese
bread crumbs
grated cheddar cheese

Saute sliced mushrooms in olive oil/butter blend. Set aside.
Heat 2 Tbsp olive oil and 2 Tbsp butter. Cook chopped onions and pressed garlic until translucent.
Add 2-4 Tbsp flour, stir with wire whisk.
Stirring with whisk, add milk 1/4 cup at a time. Stir with whisk and continue adding milk until medium/thin roux formed.
Add seafood, cover, simmer until seafood is almost cooked.
Crumble Boursin cheese over, mix gently.
Top with bread crumbs, grated cheddar.
Bake at 375 until heated through and seafood is done.

Personal Notes:
Personal Notes:
This recipe does not have amounts for many ingredients because I made it up and did not measure. If you've ever sauteed mushrooms or onions, or ever made a roux you'll be fine just eyeball it. This was delicious.




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