Seafood Casserole

 

1/4 C Green Onions -- chopped
3 Tbsp Butter
3 Tbsp Flour
1 C Milk
Salt And Pepper Cayenne Pepper
1 Tbsp Worcestershire Sauce
Tabasco Sauce
1 C Sharp Cheddar Cheese -- grated
1 C Shrimp
1 C Crabmeat
3 Hard-Boiled Eggs -- chopped
1/2 C Chopped Pecans
1 C Stuffing Mix -- divided

Sauté green onions in butter. Add flour and milk. Season with salt, pepper, cayenne pepper,
Worcestershire sauce, and a few drops of Tabasco sauce. Add to sauce 3/4 cup of the cheese,
shrimp, crabmeat, and chopped eggs. Use remaining 1/4 cup cheese to mix with chopped pecans
and ˝ cup stuffing mix. Layer in casserole, the fish mixture, then crumb mixture.
Use rest of crumbs on top. Bake at 375° for 20 to 30 minutes.

Seafood Sauces

                         Seafood Casserole #2

3 pounds cooked fresh seafood (shrimp, scallops, oysters, clams)
1 cup cooked rice
Sauté in butter:
1/2 cup chopped red pepper
1 cup sliced mushrooms
1 cup chopped celery
1/2 cup chopped  Vidalia onion
3/4 cup cream
1 can Cream of mushroom soup
1 cup mayonnaise
1 Tablespoon Worcestershire sauce
White pepper (to taste)

Directions:
Cook seafood, etc. in boiling water . Sautee peppers, onions, and mushrooms until tender.  Toss all ingredients together and put in buttered baking dish. Cook at 375 degrees F, uncovered for 30-40 minutes or until heated through.

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