Seafood: Wilma's Seafood Casserole

By JoFClark

Ingredients

• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 pound mushrooms, chopped
• 1/2 cup butter
• 2/3 cup flour
• 1/2 t salt
• 1/4 t paprika
• Dash of red pepper
• 1 1/2 cups homemade cream of mushroom soup
• 2 cups milk
• 1 lb fresh crabmeat
• 1 lb cooked, peeled shrimp
• 1 lb sautéed scallops
• 1 8oz can water chestnuts, sliced
• 2 T butter, softened
• 1/2 cup sharp Cheddar cheese, grated
• 1/2 cup bread crumbs
• Cream of Mushroom Soup
• 1/4 cup chopped onion
• 2 tablespoons butter
• 3 cups sliced fresh mushrooms
• 6 tablespoons all-purpose flour
• 2 cans (14-1/2 ounces each) chicken broth
• 1 cup half-and-half cream or reduced fat milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Details

Servings 8

Preparation

Step 1

Cream of Mushroom Soup
In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream or milk, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often. Yield: 4-6 servings.

Seafood Casserole
Sauté pepper, onion & celery in butter. In a separate pan, sauté mushrooms in additional butter. In a Dutch oven, stir in pepper, onion, celery and mushroom. Add flour, cook 1 minute. Add seasonings. Stir in soup. Add milk and stir until thick. Combine crabmeat, shrimp, scallops, water chestnuts and mushrooms. Mix well. Place in a large casserole dish or 2 2qt casserole dishes. Pour sauce on top. (I usually mix seafood and sauce together before pouring into dish.). Combine butter, cheese and crumbs. Sprinkle over casserole.

Bake at 350 degrees for 30-35 minutes.

May freeze.

Worth the effort!