NUMBER 400, SEAFOOD CASSEROLE

Number 400, Seafood Casserole image

Provided by Bergy

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

3/4 lb bay scallops or 3/4 lb sea scallops, if large cut in half horizontally,put in boiling water for about 4 minutes or until opaque
4 ounces canned crabmeat, membrance removed
3/4 lb medium-sized prawns, shelled,tail off,put in boiling water for about 2 minutes or until they have just turned pink
1/4 cup butter
1/4 cup flour
salt & pepper
13 1/2 ounces evaporated skim milk
1/4 cup whole milk
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/2 cup cheddar cheese, grated
3 teaspoons butter, melted
1/4 cup dry breadcrumbs
1 teaspoon dry parsley flakes
2 tablespoons cheddar cheese, grated

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.