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

Seafood Casserole Recipe

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This recipe for Seafood Casserole, by , is from Koblers Cook!, 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!

Dorothy Kobler


3/4 cup butter
1/2 cup flour
1 cup milk
2 cans cream of shrimp
1 can cream of potato soup, condensed
3 cups whipping cream
2 cups chopped onion
1 1/2 pounds sliced fresh mushrooms
1 1/2 pounds frozen crab meat, thawed (get the white - high end crab)
4 pounds deveined shrimp (small)
you can add mini scallops and lobster - I add mini scallops based on look
1 package of pastry shells

Melt the butter and add the flour, milk, soups and whipping cream. Let the butter and flour cook for a few minutes before adding the rest.

Saute the onion and mushrooms. Add the crab meat, shrimp and lobster/scallops to the cream sauce.
Bake the pastry shells.
Fill with creamed fish.

You can always add more cream if you need more sauce. . .

You can make the sauce ahead of time.

Number Of Servings:
Number Of Servings:




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