Casserole De La Mare
Source of Recipe
net
List of Ingredients
CASSEROLE DE LA MARE
2 lb. lobster meat
1 lb. cooked, peeled, shrimp
1 lb. king crabmeat
2 cans minced clams (total, 6 oz.)
1 (16 oz.) box medium size egg noodles
2 cans Cambell's cream of shrimp soup
1 (12 oz.) pkg. mushrooms (fresh)
8 oz. Creme Sherry or semi-dry white wine
1 can seasoned bread crumbs
12 oz. mild cheddar cheese, shredded
1 pt. light cream
4 onions, medium sized
1 tbsp. ginger/1 tbsp. nutmeg
2 lg. sweet red peppers
1 tbsp. sugar
1/2 lb. butter
Salt and pepper to taste
4 Qt. casserole
Dice onions, peppers, mushrooms, and shell fish. Melt 1/2 stick of butter in large skillet, place these ingredients in skillet on medium heat and saute for 5 minutes. Add 4 ounces of Sherry or white wine and simmer (place lid on skillet, low heat). In large pot boil egg noodles until tender, then drain and add a tablespoon of butter to keep them from sticking together and place in casserole dish. In 2 quart saucepan, cover bottom of pan with a little water and empty 2 cans of cream of shrimp soup into pot. While stirring over low heat slowly blend in cream, sherry or wine that's left, 1/2 of the cheddar cheese, ginger, nutmeg, minced clams and sugar, salt and pepper to taste. Stir slowly until well blended and smooth. Empty contents of skillet into casserole dish with noodles and toss. Then slowly blend in sauce, mixing until casserole dish is full. Sprinkle remainder of cheese on top, then cover (blanket) top of casserole with bread crumbs. Place in 400 degree oven until casserole begins to bubble (approximately 10 minutes). Remove from oven and serve. Extra sauce may be served over toast tips as a hot appetizer. Serves 8 to 12
Recipe
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