Seafood Casserole With Chicken Bouillon Recipe

Seafood Casserole With Chicken Bouillon picture

Summary

Preparation Time25 MinCooking Time1 Hr 0 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexHealthyServings6
MethodMain Ingredient

Ingredients

 Sea food2 Pound (Scallops, Lobster, Haddock, Crab, Shrimp, Cod)
 Chicken bouillon cubes2
 Butter6 Tablespoon
 Flour6 Tablespoon
 Cereal cream1 Cup (16 tbs)
 Egg yolks2
 Cheddar cheese1⁄4 Pound, grated (1 Cup)
 Mushrooms4 Ounce, sliced (1 Cup)
 Butter1 Tablespoon
 Worcestershire sauce1⁄8 Teaspoon
 Cayenne pepper1 Pinch
 Bread cubes3 Cup (48 tbs) (1/2 Inch By 1/2 Inch)
 Melted butter2 Tablespoon

Nutrition Facts

Serving size

Calories 561 Calories from Fat 237

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 16.2 g81.1%

Trans Fat 0 g

Cholesterol 361 mg

Sodium 747.3 mg31.1%

Total Carbohydrates 32 g10.8%

Dietary Fiber 1.5 g5.9%

Sugars 2.8 g

Protein 49 g98%

Vitamin A 17.4% Vitamin C 3.8%

Calcium 41.6% Iron 10.6%

*Based on a 2000 Calorie diet

Directions

If frozen, thaw fish overnight in the refrigerator.
If time is short, wrap in a plasic bag and place under cold, running water for an hour or two.
If scallops or shrimps are "individually quick frozen" there is no need to thaw.
Reserve liquid if canned fish are used.
Check for bits of shell.
Chop lobster meat into bite-size pieces and remove cartilage from the claw meat.
Cut fillets into cubes.
Bring 2 cups of water to a boil.
Add raw fish and simmer 3-4 minutes.
Reserve fish and dissolve chicken bouillon cubes in the cooking liquid.
Pour into a 2-cup measure, including any liquid from canned shellfish.
Cut scallops in half if large.
Heat butter in the top half of a double boiler.
Stir in the flour and cook several minutes.
Gradually beat in 2 cups of hot liquid.
Continue to stir and cook until sauce thickens.
Add Cheddar cheese, cook and stir until well blended.
Remove from heat.
Combine egg yolks and cream, beat with a fork and add slowly to the sauce while stirring vigorously.
Wash and slice mushrooms; cook in 1 tablespoons butter.
Add mushrooms, Worcestershire sauce, cayenne pepper and shellfish to the sauce.
Taste sauce carefully and salt if required.
Preheat oven to 450°F.
Pour mixture into 1 1/2 -quart, lightly greased casserole or individual scallop shells or casseroles.
Toss bread cubes in melted butter and sprinkle over top.
Bake in the oven until bread cubes are golden, approximately 15 minutes.
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