New Brunswick Seafood Casserole Recipe

New Brunswick Seafood Casserole picture

Summary

Preparation Time30 MinCooking Time50 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Seafood2 Pound, reserve liquid (Use One Or Several Of Scallops Lobster Haddock, Crab, Shrimp)
 Mixed seafood2 Pound (Use One Or Several Of The Scallops, Lobster, Haddock, Crab, Shrimp, Reserving Liquid)
 Chicken bouillon cubes2
 Flour6 Tablespoon
 Cereal cream1 Cup (16 tbs)
 Egg yolks2
 Grated cheddar cheese1⁄4 Pound (1 Cup)
 Mushrooms1 Cup (16 tbs), sliced
 Sliced mushrooms1 Cup (16 tbs)
 Butter1 Tablespoon
 Worcestershire sauce1⁄8 Teaspoon
 Cayenne pepper1 Pinch
 Bread cubes3 Cup (48 tbs) (Of Size 1/2 Inch X 1/2 Inch)
 Melted butter2 Tablespoon

Nutrition Facts

Serving size

Calories 917 Calories from Fat 194

% Daily Value*

Total Fat 22 g33.7%

Saturated Fat 12.9 g64.3%

Trans Fat 0 g

Cholesterol 840.5 mg

Sodium 1311.1 mg54.6%

Total Carbohydrates 51 g16.9%

Dietary Fiber 2.2 g8.7%

Sugars 3.9 g

Protein 131 g261.7%

Vitamin A 17.3% Vitamin C 10%

Calcium 96.4% Iron 14.7%

*Based on a 2000 Calorie diet

Directions

Cut all fish into bite-size pieces.
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 450°F for 15 minutes or until bread cubes are brown.
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