Best Aunt Kathys Famous Seafood Rice Casserole Recipes

BAKED SEAFOOD CASSEROLE

Steps:

• In a well-buttered 9"x13" baking dish, layer seafood in the order listed; cover with cheese. Mix together the Ritz cracker crumbs, butter, Worcestershire sauce and garlic powder; spread over the cheese, covering top.
• Bake uncovered at 350 degrees for 45 minutes. Serve the casserole with a wedge of lemon.

NUMBER 400, SEAFOOD CASSEROLE

Steps:

• To Make Sauce-------------------------.
• Melt butter in a saucepan, mix in flour, salt& pepper.
• Stir in both the canned and whole milk, do this gradually so you do not get any lumps.
• Add worcestershire sauce,mustard and onion powder.
• Heat, stirring until it boils and thickens.
• Add cheese, stir until melted and set aside.
• Drain seafood well and add to the sauce.
• Turn into an ungreased 2 quart casserole dish.
• TOPPING-------------------------8r .
• Stir crumbs and parsley into the 3 tsp melted butter.
• Sprinkle over top.
• Sprinkle the 2 tbsp cheese over the crumbs.
• Bake uncovered 350f oven for about 25 minutes or until hot.
• You can do this dish ahead of time, just leave off the topping until the last minute and then pop into the oven about 30 minutes before serving.

HAM AND CHEESE CASSEROLE A.K.A. THANKSGIVING LEFTOVERS CASSEROLE

Steps:

• Spray 2qt. casserole dish with non-stick vegetable oil spray.
• Spread a good layer (about 1/2 inch thick) of mashed potatoes along bottom of the casserole dish.
• In a medium sized mixing bowl, combine ham, mayonnaise, mushroom soup, croutons, milk and cheddar cheese.
• Layer this on top of the potatoes.
• Sprinkle top of casserole with grated cheddar cheese; then a slight layer of breadcrumbs.
• Bake in 350 degree Fahrenheit oven for 30 to 35 minutes, or until top is nicely browned.
• Serve with those leftover Thanksgiving rolls or biscuits!

SEAFOOD CASSEROLE

Steps:

• Bring 2 cups of water to a boil. Add raw fish and simmer 3 or 4 minutes. (longer if frozen).
• Remove fish.
• Dissolve chicken bouillon cubes in the cooking liquid. Pour into a two cup measure including any liquid from canned shellfish.
• In a sauce pan, heat butter, stir in the flour and cook several minutes.
• Gradually beat in the 2 cups of hot liquid. Continue to stir and cook until sauce thickens.
• Add cheddar cheese, cook and stir until well blended.
• Remove from heat.
• Combine egg yolks and cream, beat with a fork and add slowly to the sauce while stirring vigorously.
• Wash and slice mushrooms, cook in 1 tbsp butter.
• Add the mushrooms, worchestershire sauce, cayenne pepper and shellfish to the sauce. Taste carefully and add salt if required.
• Preheat oven to 450.
• Pour mixture into 1 1/2 quart lightly greased casserole or individual scallop shells.
• Toss bread cubes in melted butter and sprinkle over top.
• Bake in the oven until bread cubes are golden. Approx 15 minute.

SEAFOOD CASSEROLE

Steps:

• Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.