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    Seafood Lovers Casserole


    Source of Recipe


    Dorothy E. Sprague

    List of Ingredients




    1 1/2 pounds shrimp
    1/2 lb scallops -- (1/2 to 1)
    2 lobster tails -- (2 to 3)
    1 pound king crab meat
    1 pound lump crabmeat
    1 large can chicken

    SAUCE:
    4 tablespoons butter
    3/4 cup sherry wine
    1/3 cup flour
    2 cups milk
    1 cup sour cream
    1/8 teaspoon white pepper
    1 teaspoon salt
    1/8 teaspoon rosemary

    Recipe



    Melt butter in 1 1/2 quart sauce pan. Add flour. Remove from heat and mix thoroughly. Add milk slowly, stirring constantly. Return to heat and continue stirring until sauce is thickened. Add sour cream, sherry and seasonings. STIR. Cut seafood in bite size pieces and put in casserole dish. A 2 quart dish is needed. Pour sauce over seafood. May be covered and refrigerated until ready to bake. Before baking melt 2 tablespoons of butter, remove from heat. Stir 1 cup of bread crumbs and 1/2 cup grated cheese together. Spread over top of casserole. BAKE: 20 - 30 minutes at 350ºF. If it has been refrigerated, add 10-15 minutes extra baking time. The 12 oz. can of chicken is optional.
 

 

 

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