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Seafood cassarole
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| cups | onions chopped |
| 3 cups | chopped celery |
| ¾ cup | butter |
| 1 lb loster – frozen can (1) | |
| ½ lb | crab |
| ¾ lb | shrimp |
| 1 lb | scallop |
| 2 cup | flour |
| 3 cups | whole milk |
| 2 cups | whipping cream,, (500 gm) |
| – put cream & milk out for room temperature | |
| 4 cans | drained mushrooms |
| 2 cups | swiss cheese,, (1 block 22 7 grams) |
| salt to taste | |
| 1 tbsp | sugar |
| 1tbsp | hot sauce |
| 2 dashes | Tabasco sauce, alternative |
| ½ tsp | nutmeg |
3 eggs beatenl
METHOD:
Chop onions & celery. Melt ¼ cup of butter, sautéed onions & celery. Remove onions & celery form butter then sautéed seafood & mushrooms.
Remove put aside in a bowl.
MAKE SAUCE:
Melt remaining butter (1/2 cup) (low heat). Add flour (1cup) Whisk & cook till cornmeal mixture.
Add cream & milk, keep stirring a long time until it gets creamy & smooth.
Then add cheese (grated) seafood, stir in beaten eggs & remaining seasonings.
Top with plain potato chips or buttered crumbs & grated cheese
(Put in freezer) Take out, thaw then heat up. Bake at 350 till heated through.
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