SEAFOOD CASSEROLE FOR CHRISTMAS EVE FROM THE FARMHOUSE

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Seafood Casserole for Christmas Eve from the Farmhouse image

How to make Seafood Casserole for Christmas Eve from the Farmhouse

Provided by @MakeItYours

Number Of Ingredients 19

1/2 cup butter
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
2 (4 ounce) mushroom stems and pieces, drained
2/3 cup flour
1/2 teaspoon minced garlic (1 clove pressed)
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon ground red pepper (optional)
1 (10 3/4 ounce) cream of celery soup
2 cups milk
2 lbs frozen shrimp, thawed (cooked, tails off)
1 (16 ounce) frozen imitation crabmeat, thawed
1 (8 ounce) water chestnuts, sliced, drained
1/4 cup butter, melted
1 cup breadcrumbs
1 cup shredded sharp cheddar cheese
French bread, sliced, garlic-buttered

Steps:

  • Melt butter over medium-high heat; saute green pepper, onion, and celery until tender (5 minutes?); stir in mushrooms.
  • Sprinkle flour over veggies, stir and cook for ONE minute; add garlic and remaining Roux ingredients.
  • Whisk in the Sauce ingredients; cook for ONE minute, until thickened.
  • Preheat oven to 350; grease a 13x9 pan.
  • Combine remaining Main Thing ingredients in the cake pan, pour sauce over and toss lightly to coat.
  • Combine Topping ingredients in a small bowl, sprinkle evenly over the casserole.
  • Bake, uncovered for 30 minutes until bubbly.
  • At the last 15 minutes, pop in a loaf of sliced and garlicky-buttered French bread (wrapped in foil for optimum delicious-ness).

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