Scallop Casserole Recipe
Ingredients
| Scallops | 1 Pound | |
| Butter | 2 Tablespoon | |
| Celery | 1 1⁄2 Cup (24 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Teaspoon | |
| Milk | 2 Cup (32 tbs) | |
| Soft bread crumbs | 2 Cup (32 tbs) | |
| Cheese | 1⁄4 Cup (4 tbs), finley grated |
Nutrition Facts
Serving size
Calories 316 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.7%
Saturated Fat 10.3 g51.4%
Trans Fat 0 g
Cholesterol 69.7 mg23.2%
Sodium 642.2 mg26.8%
Total Carbohydrates 21 g7.1%
Dietary Fiber 1.8 g7%
Sugars 6.6 g
Protein 19 g38.9%
Vitamin A 15.1% Vitamin C 38.2%
Calcium 19.2% Iron 7.4%
*Based on a 2000 Calorie diet
Directions
Make white sauce with 1/4 cup butter or margarine, flour, 1 teaspoon salt and milk; when thickened, add scallops and vegetables.
Combine thoroughly, and taste for seasoning.
Transfer to greased 1 1/2-quart casserole.
Melt remaining 2 tablespoons butter and stir into bread crumbs.
Scatter buttered crumbs over top of casserole; then sprinkle grated cheese over crumbs.
Bake uncovered at 375 °F. about 20 minutes or until sauce is bubbling and crumbs lightly browned.
Chef
