GRAND MARNIER SEAFOOD CASSEROLE

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Grand Marnier Seafood Casserole image

A wonderful seafood casserole, well worth the little bit of effort to make a white sauce. A great Lenten dish, and suitable for company. Modified from the Houston Livestock Show & Rodeo 50th Anniv. cookbook. Serve with a salad and hot French bread. Can be frozen.

Provided by LorenLou

Categories     Crab

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

1/2 cup butter or 1/2 cup margarine
1 cup sliced fresh mushrooms
2 whole shallots, chopped
2 green onions, tops only chopped
1/2 lb raw scallops, chopped (or leave out and just add more shrimp)
1/2 lb raw cleaned shrimp, chopped
1/2 lb lump crabmeat
3 tablespoons lemon juice
1 teaspoon beau monde seasoning
1/4 teaspoon cayenne pepper
1 ounce Grand Marnier (or other similar orange liqueur)
3 cups thin white sauce
4 cups cooked white rice
6 sliced swiss cheese, about
6 tablespoons butter
6 tablespoons flour
3 cups milk
1 teaspoon Worcestershire sauce

Steps:

  • WHITE SAUCE: Make white sauce by melting butter over low heat in sauce pan or skillet.
  • Add and blend the flour over low heat 3-5 minutes.
  • Slowly stir in milk, cooking till thickened and smooth, about 20 minutes.
  • Add worcestershire sauce.
  • Set aside.
  • CASSEROLE: Preheat oven to 350.
  • Melt butter in your largest skillet and saute the mushrooms, shallots, and onion tops lightly.
  • Add the seafood, and sprinkle the lemon juice over it.
  • Add seasonings and Grand Marnier.
  • Simmer about 10 minutes.
  • Add white sauce and combine.
  • Layer half the rice in a 13x9 glass casserole dish.
  • Add half the seafood mixture on top of the rice.
  • Repeat.
  • Top with cheese, and bake 30 minutes or until bubbly.

Nutrition Facts : Calories 1215.8, Fat 69.3, SaturatedFat 35.5, Cholesterol 317.8, Sodium 1488.9, Carbohydrate 93, Fiber 1.7, Sugar 9.1, Protein 54.1

*** Explore more Grand Marnier Seafood Casserole Recipes »

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