seafood trio - pat's recipe
(1 rating)
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This is a wonderful creamy fish casserole, for a cold winter supper, and it's special enough for a buffet table at a party! Using sea scallops cut in half or quartered are fine for this dish; add cooked shrimp, and a fillet of fresh codfish, along with the other ingredients for a taste sensation. Pat Cudmore of Cape Cod shared this with me, and I served it at a rehearsal dinner for my son's friends and family the night before his wedding.
(1 rating)
yield
12 -15
prep time
40 Min
cook time
30 Min
Ingredients For seafood trio - pat's recipe
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1 1/2 cshredded american cheese, or other mild cheese
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3 cancream of mushroom soup
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1/2 clight cream
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1/4 cdry sherry
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1 tspworcestershire sauce
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1/2 cchopped green or red bell pepper
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1/2 cchopped onion
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2 ccooked pasta, i used bowties
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1 lbcooked shrimp
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1 lbraw scallops, if large cut into quarters
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1 csmall mushrooms, white button, or sliced
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1 Tbsplemon juice
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2 Tbspfresh parsley, minced
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1 pinchgarlic powder, or 1 clove minced and sauteed
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1fillet of codfish, uncooked, cut into bite-sized pieces
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4 Tbspbutter for sauteing.
How To Make seafood trio - pat's recipe
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1Preheat oven to 350 degrees. Butter a large casserole,about three quart-size or 9"X12" baking dish.
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2Shred the cheese; chop the bell pepper; chop the onion; boil water for the bowtie pasta and cook pasta.
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3Saute the peppers and onions in 2 Tbs.butter until soft,add the minced garlic if using fresh garlic. Cook the mushrooms in 2 Tbs.butter until slightly soft. Mix peppers,onions, mushrooms and parsley.
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4Heat soup and add cheese and stir to melt cheese, add lemon juice, worcestershire sauce, cream, dry mustard and sherry.
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5Mix remaining ingredients-shrimp,scallops,codfish, and peppers/onion/mushroom mixture. Pour into casserole, and bake until hot about 30 minutes.
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