This casserole is made with fish fillets, crab or shrimp, and scallops, along with cheese and sour cream.
Feel free to vary the fish and shellfish and use what your family likes. Serve this casserole with hot cooked rice or noodles.
Shrimp and Rice Casserole
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/4 teaspoon salt
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup sour cream
- 1 1/4 to 1 1/2 pounds fish fillets (3 to 4 fillets), cut into large chunks (haddock, cod, pollock, or another mild white fish)
- 1 cup crabmeat or medium cleaned and peeled shrimp
- 1 cup scallops, bay or cut up sea scallops
- hot cooked rice or pasta for 4 to 6 people
- 1/4 cup toasted pecan pieces
Heat the oven to 325 F.
Butter a 1 1/2 to 2-quart baking dish.
Melt butter in saucepan over medium-low heat. Add the flour to the butter and cook, stirring, for 2 minutes. Gradually stir the milk into the flour and butter roux. Cook, stirring constantly, until thickened.
Add salt and shredded cheese to the sauce; cook, stirring, until the cheese melts. Set aside.
When the sauce has cooled, add the sour cream.
Place the fish fillets on the bottom of the prepared baking dish.
Add the crabmeat and scallops to the cream sauce; pour over fish.
Can be refrigerated at this point until ready to bake.
Bake in the preheated oven for about 20 to 30 minutes, or until fish is cooked through. Serve over cooked rice or noodles. Sprinkle with toasted pecan pieces.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 F oven, stirring occasionally, for about 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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