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Seafood Casserole


This casserole is made with fish fillets, crab or shrimp, and scallops, along with cheese and sour cream. Serve this casserole with hot cooked rice.


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/2 cup sour cream
  • 1 1/4 to 1 1/2 pounds fish fillets (3 to 4 fillets), cut into large chunks (roughy, haddock, etc.)
  • 1 cup crabmeat or medium cleaned and peeled shrimp
  • 1 cup scallops, bay or cut up sea scallops
  • hot cooked rice for 4 to 6 people
  • 1/4 cup toasted pecan pieces*


Melt butter in saucepan over medium-low heat; blend in flour, then gradually stir in milk. Cook, stirring constantly, until thickened. Add salt and shredded cheese; stir until cheese melts. Set aside. When cooled, add sour cream. Place fish pieces on bottom of buttered 1 1/2 to 2-quart baking dish. Add crabmeat and scallops to the cream sauce; pour over fish. Can be refrigerated at this point until ready to bake. Bake at 325° for about 20 to 30 minutes, until fish is cooked through. Serve over cooked rice or noodles. Sprinkle with toasted pecan pieces.
Serves 4.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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