Christmas Seafood Casserole

Christmas Seafood Casserole

23

"This is passed down to me from my aunt. Serve with tossed salad if desired."
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Ingredients

50 m servings 453 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.
  3. Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
  4. In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.
  5. Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

Reviews

23
  1. 27 Ratings

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Most helpful positive review

This was a very yummy, but very rich recipe. I used it as an alternative to my other main course. I thought the dish was a bit soupy. Next time I make it, I will saute the vegatables in butter o...

Most helpful critical review

I was absolutely prepared to love this recipe, but sadly it fell short. We had intended to make it for Christmas this year, but fortunately we previewed it beforehand, and decided not to make i...

I was absolutely prepared to love this recipe, but sadly it fell short. We had intended to make it for Christmas this year, but fortunately we previewed it beforehand, and decided not to make i...

This was a very yummy, but very rich recipe. I used it as an alternative to my other main course. I thought the dish was a bit soupy. Next time I make it, I will saute the vegatables in butter o...

Solution for thickening... This is how you make a roux or white sauce, but in reverse. Look up how to make a white sauce and replace it with the quoted below. "Heat the milk in a saucepan ove...

This was very good, it was a big hit with everyone. Would be much better served on pasta, because it never got thick enough to eat as a cassole. I had to cook it for about 1hr and then finally ...

I only gave this recipe 4 stars because I didn't follow it exactly. I used 1 1/2 cups heavy cream and 1 cup of milk. I also added 2 tablespoons of sherry to the milk mixture. For spices, I add...

This is a really wonderful recipe. You can switch around the seafood as much as you please. For those that are having problems with this being too soupy, it might be your seafood. Stores some...

I tripled the seafood and doubled the other ingredients to serve 16 people. It was a very tasty dish to go along with our Christmas Eve dinner.

This might be better to serve in individual baking dishes. Mine came out more like a sauce to spoon over noodles. I liked the flavor, and it was pretty easy. I did add some sliced, fresh mushro...

I used this as a base recipe and customized it quite a bit but got rave reviews at my last dinner party.