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New Brunswick Seafood Casserole Recipe
|Seafood||2 Pound, reserve liquid (Use One Or Several Of Scallops Lobster Haddock, Crab, Shrimp)|
|Chicken bouillon cubes||2|
|Cereal cream||1 Cup (16 tbs)|
|Grated cheddar cheese||1⁄4 Pound (1 Cup)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Worcestershire sauce||1⁄8 Teaspoon|
|Cayenne pepper||1 Pinch|
|Bread cubes||3 Cup (48 tbs) (1/2" X 1/2")|
|Melted butter||2 Tablespoon|
Calories 838 Calories from Fat 354
% Daily Value*
Total Fat 40 g61.8%
Saturated Fat 24.4 g122.1%
Trans Fat 0 g
Cholesterol 542.2 mg
Sodium 1127 mg47%
Total Carbohydrates 48 g16%
Dietary Fiber 2.2 g8.7%
Sugars 3.9 g
Protein 72 g144.7%
Vitamin A 28.5% Vitamin C 5.5%
Calcium 62.2% Iron 14.8%
*Based on a 2000 Calorie diet
Bring 2 cups water to boil.
Add fish and simmer 4 minutes.
Reserve fish and dissolve bouillon cubes in liquid.
Pour into 2-cup measure, including any liquid from canned shellfish.
Heat butter in top of double boiler, stir in flour and cook several minutes.
Gradually beat in 2 cups hot liquid, cooking and stirring until sauce thickens.
Add grated cheese, cook and stir until well blended.
Remove from heat.
Combine egg yolks and cream, beat with a fork and add slowly to sauce while stirring.
Wash and shce mushrooms.
Cook in 1 tablespoon butter.
Add mushrooms, Worcestershire sauce, cayenne pepper and shellfish to sauce.
Taste and salt if necessary.
Pour mixture into slightly greased casserole.
Toss bread cubes in melted butter and sprinkle over top.
Bake at 450Â°F for 15 minutes or until bread cubes are brown.