Jiffy Scallop Casserole Recipe
Ingredients
| Scallops | 2 Pound, frozen | |
| Water | 1 Quart | |
| 2 tablespoons salt, or less if desired | ||
| Green beans | 1 Can (10oz), drained | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Vegetable oil | 3 Tablespoon, divided | |
| Condensed cream of mushroom soup | 1 Can (10oz), undiluted | |
| Milk | 1/2 Cup (16 tbs) | |
| Curry powder | 1 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 1/2 cup crushed cracker crumbs | ||
| Cheddar Cheese | 1/4 Cup (16 tbs), grated | |
Directions
Thaw scallops, if frozen.
Rinse with cold water to remove any shell particles.
Combine 1 quart water and salt in a 2-quart saucepan and bring to a boil.
Add scallops; reduce heat and cover.
Simmer for 2 to 3 minutes, depending on the size of the scallops.
Drain.
In a well-greased 8 x 8 x 2-inch baking dish, combine cooked scallops and green beans; set aside.
In a medium saucepan, saute onion in 2 tablespoons oil until tender.
Add soup, milk, curry powder and pepper.
Heat, stirring, until well blended.
Pour soup mixture over scallop mixture.
Combine crumbs, cheese and remaining 1 tablespoon oil.
Sprinkle over top of casserole.
Bake in a preheated 425-degree oven for 10 to 15 minutes.
Rinse with cold water to remove any shell particles.
Combine 1 quart water and salt in a 2-quart saucepan and bring to a boil.
Add scallops; reduce heat and cover.
Simmer for 2 to 3 minutes, depending on the size of the scallops.
Drain.
In a well-greased 8 x 8 x 2-inch baking dish, combine cooked scallops and green beans; set aside.
In a medium saucepan, saute onion in 2 tablespoons oil until tender.
Add soup, milk, curry powder and pepper.
Heat, stirring, until well blended.
Pour soup mixture over scallop mixture.
Combine crumbs, cheese and remaining 1 tablespoon oil.
Sprinkle over top of casserole.
Bake in a preheated 425-degree oven for 10 to 15 minutes.
Chef
