Tuesday, April 30, 2013

Seafood casserole:


2 pounds haddock or other mild white fish fillets
2 pounds cleaned and shelled shrimp
1 pound fresh or frozen thawed scallops, cut up if large
2 cans (10 3/4 ounces each) cream of mushroom soup
2 cans (10 1/2 ounces each) cream of shrimp soup
3/4 cup whipping cream
1/4 cup dry sherry
2 tablespoons brandy
2 tablespoons dried parsley flakes
grated Parmesan cheese

Place haddock in a shallow baking dish. Wrap scallops and shrimp, separately, in foil. Place all in oven and bake at about 350° for 15 to 20 minutes, until fish flakes and seafood is cooked. Break haddock into chunks. Set fish and seafood aside. Combine soups and cream in a large saucepan. Heat, stirring, until hot. Add sherry and brandy. Add fish and seafood. Add parsley. Transfer to a 3-quart baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 minutes, until hot and bubbly. Serve with rice.

1 comment:

  1. Hey again...still have the stolen photos and word for word methods of preparation up I see.

    I wonder how many of your Facebook Fans know you serve up malware that hacks their computers along with your stolen content?

    Go ahead and delete. Like I said...I have all the time in the world :)