SEAFOOD TRIO - PAT'S RECIPE
This is a wonderful creamy fish casserole, for a cold winter supper, and it's special enough for a buffet table at a party! Using sea scallops cut in half or quartered are fine for this dish; add cooked shrimp, and a fillet of fresh codfish, along with the other ingredients for a taste sensation. Pat Cudmore of Cape Cod shared this with me, and I served it at a rehearsal dinner for my son's friends and family the night before his wedding.
Provided by Beth M. @BakinTime
Categories Fish
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter a large casserole,about three quart-size or 9"X12" baking dish.
- Shred the cheese; chop the bell pepper; chop the onion; boil water for the bowtie pasta and cook pasta.
- Saute the peppers and onions in 2 Tbs.butter until soft,add the minced garlic if using fresh garlic. Cook the mushrooms in 2 Tbs.butter until slightly soft. Mix peppers,onions, mushrooms and parsley.
- Heat soup and add cheese and stir to melt cheese, add lemon juice, worcestershire sauce, cream, dry mustard and sherry.
- Mix remaining ingredients-shrimp,scallops,codfish, and peppers/onion/mushroom mixture. Pour into casserole, and bake until hot about 30 minutes.
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