Lobster Thermador Casserole



1 lb. lobster meat (chunked and lightly boiled)

1/3 c. chopped onions (a small onion)

1 clove garlic, minced (dry garlic in jar)

2 T. butter

1 can condensed cheese soup

1 small can mushrooms

1/3 c. dry sherry

2 T. snipped parsley

1 pkg. frozen peas, cooked and drained

2 T. buttered crumbs (corn flakes)

1/2 to 1 T. Lawry's seasoned salt



Cook onion and garlic in butter till tender, not brown. Stir in soup

and mushrooms. Gradually blend in cream sherry, parsley and salt. Add

lobster and peas. Cook, stirring till heated through. Spoon into

casserole and surround edge with crumbs. (Melt 2 T. butter and add some

corn flake crumbs and mix together.) Bake at 350 degrees for 20 to 30

Seafood Casserole Madeira



5 T. butter

3 T. flour

1/2 t. dry mustard

1/4 t. salt

1/4 t. white pepper

dash cayenne pepper

1 c. milk

3 egg yolks

2 c. heavy cream, unwhipped

6 T. Madeira wine

2 lbs. med. size shrimp, cleaned, deveined and shelled, and cooked

2 cans (5oz. ea.) lobster meat, or 1/2 lb. fresh lobster meat, cooked

2 cans (7 1/2oz. ea.) king crab, or 1 lb. fresh crab meat, cooked.



Melt the butter in a heavy pan. Off the fire stir in the flour, mustard,

salt and peppers. Gradually add milk, stir until smooth. Put back on

flame and stir until boiling, stirring all the time. Cook an additional

minutes and remove from heat. In small mixing bowl, slightly beat the

egg yolks with the cream and wine. Gradually stir this into the hot

mixture, stirring to make sure no lumps form, do slowly. Cook over low

heat, but do not boil. Make sure flour gets cooked through, but don't

let boil. Stir in the cooked shrimp, lobster and crab and heat

through. Do not let mixture boil. Serve in individual scallop shells

or in puff pastry shells, tart shells, or individual casseroles. You

may tip with freshly grated Gruyere cheese and run quickly under

broiler, if you wish. Lightly sautéed mushrooms are delicious with

this. Serves 8.

Texas Crab Casserole

1 pound lump crabmeat
1/4 cup lemon juice
1/2 teaspoon salt
1/4 cup butter or margarine
2 1/2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1 teaspoon parsley flakes
1 cup grated Cheddar cheese
2 tablespoons white wine, optional
6 cups cooked wild rice
6 ounces canned sliced mushrooms, drained

Combine crabmeat, lemon juice and salt in a medium bowl and refrigerate while preparing sauce.

Melt butter or margarine in a medium saucepan. Add flour, stir and cook for about 1 minute. Add milk slowly, stirring constantly, and cook until sauce thickens. Add seasonings, cheese and wine. Stir until cheese is melted and sauce is smooth.

Drain crabmeat, add to sauce and heat until bubbly.

Layer cooked wild rice in bottom of a lightly oiled 2 quart casserole dish. Pour crabmeat and sauce over rice.

Top with mushroom slices and bake at 350F for about 30 minutes or until lightly browned. Serve with a crisp green salad and crunchy rolls.

Tuna Casserole

(from scratch---no canned soups)



1/2 cup butter, divided

1 (8 ounce) package uncooked medium egg noodles

1/2 medium onion, finely chopped

1 stalk celery, finely chopped

1 clove garlic, minced

8 ounces button mushrooms, sliced

1/4 cup all-purpose flour

2 cups milk

1 teaspoon salt and pepper to taste

2 (6 ounce) cans tuna, drained and flaked

1 cup frozen peas, thawed

3 tablespoons bread crumbs

2 tablespoons butter, melted

1 cup shredded Cheddar cheese



Preheat oven to 375 degrees F (190 degrees C). Butter

a medium baking dish with 1 tablespoon butter.

Bring a large pot of lightly salted water to a boil.

Add egg noodles, cook for 8 to 10 minutes, until al

dente, and drain.



Melt 1 tablespoon butter in a skillet over medium-low

heat. Stir in the onion, celery, and garlic, and cook

5 minutes, until tender.

Increase heat to medium-high, and mix in mushrooms.

Continue to cook and stir 5 minutes, or until most of

the liquid has evaporated.



Melt 4 tablespoons butter in a medium saucepan, and

whisk in flour until smooth. Gradually whisk in milk,

and continue cooking 5 minutes, until sauce is smooth

and slightly thickened. Season with salt and pepper.



Stir in tuna, peas, mushroom mixture, and cooked

noodles. Transfer to the baking dish. Melt remaining 2

tablespoons butter in a small bowl, mix with bread

crumbs, and sprinkle over the casserole. Top with

cheese.



Bake 25 minutes in the preheated oven, or until bubbly

and lightly browned.

Tuna Jackstraws

Ingredients:

• 1 can tuna, drained
• 1 can mushroom soup
• 2/3 cup evaporated milk
• 1 lg. can shoestring potatoes
• 1/2 cup peas (opt.)
• 2 Tbsp. pimento (opt.)

Directions:

Combine all ingredients in bowl, mixing well. Spoon into casserole. Bake at 350 degrees F for 30 minutes.

Special Seafood Casserole

From Taste of Home's Holiday & Celebrations Cookbook



I first sampled this casserole at a baby shower and founds myself

going back for more!



INGREDIENTS

1/2 pound sea scallops



1 small onion, finely chopped



1 celery rib, finely chopped



6 tablespoons butter, cubed



7 tablespoons all-purpose flour



1-1/2 cups half-and-half cream



1 cup (4 ounces) shredded sharp cheddar cheese



6 tablespoons sherry or apple juice



3/4 teaspoon salt



1/4 teaspoon cayenne pepper



1 pound cooked medium shrimp, peeled and deveined



1 can (6 ounces) crabmeat, drained, flaked and cartilage removed



1 can (14 ounces) water-packed artichoke hearts, drained, rinsed,

chopped and patted dry



1 can (8 ounces) sliced water chestnuts, drained



1/2 cup sliced almonds



1/4 cup grated Parmesan cheese



SERVINGS 6

CATEGORY

Main Dish

METHOD Baked

PREP 25 min.

COOK 25 min.

TOTAL 50 min.

DIRECTIONS

In a Dutch oven or large saucepan, saute the scallops, onion and

celery in butter. Stir in the flour until blended. Add cream. Bring

to a boil; cook and stir for 2 minutes or until thickened. Reduce

heat; add the cheddar cheese, sherry or juice, salt and cayenne,

stirring until cheese is melted. Remove from the heat; set aside.

In a greased 11-in. x 7-in. x 2-in. baking dish, layer the

shrimp, crab, artichokes and water chestnuts. Top with the sauce.

Sprinkle with almonds and Parmesan cheese.

Bake, uncovered, at 350° for 25-30 minutes or until heated

through. Let stand for 10 minutes before serving. Yield: 6 servings.

Shrimp, Corn and Rice Casserole



2 sticks butter

1 medium onion

1 small red onion chopped

1 small green onion chopped

1 pound peeled shrimp

1 can cream of mushroom soup

1 can cream of cheddar cheese soup

1 can 15 oz whole kernel corn (drained)

1 can 10 oz (small) cream corn

3 cups cooked rice

1 tsp to 2 tsp Black & Red Pepper to taste

2 tsp garlic powder (optional)



Saute' in butter the onions and peppers until tender.

Add 1 lb peeled shrimp, cook 10 minutes. Add the cream

of mushroom soup, cream of chedder cheese soup, cream

corn and the whole kernel corn (drained). Cook until

cheese is melted; add seasonings to taste and place

all in 10x12 or 9x13 casserole dish, add 3 cups cooked

rice. Bake at 350 degrees for 30 minutes.

Crunchy Green Bean and Fish Fillet Casserole



1 pkg. (12 oz.) Gorton's Crunchy Fish Fillets

1 medium onion

1 TB margarine or butter

1/2 cup dry white wine

2 cans (15.5 oz. ea.) French style green beans, drained, OR

2 packages (10 oz. each) frozen French style green beans, cooked and drained

1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted

1 can (4 oz.) mushroom stems and pieces, drained

1 can (2.8 oz.) French fried onions



Preheat oven to 400° F.



Grease rectangular baking dish, or 3-quart casserole.



Saute and stir in onion in margarine in 3 quart sauce pan over medium low

heat until tender. Stir in wine, beans, soup, and mushrooms; heat through.



Pour into baking dish.



Top with French fried onions and Fish Fillets.



Bake uncovered until mixture is bubbly and fillets are hot, 25 to 30

minutes.