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Title: Seafood Casserole
Categories: Casserole Fish Baked Blank
Yield: 6 Servings
| 1/4 | c | Green onions; chopped |
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1 | c | Milk |
| Salt and pepper | ||
| Cayenne pepper | ||
| 1 | tb | 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 1/2 cup stuffing mix. Layer in casserole, the fihs mixture, then crumb mixture. Use rest of crumbs on top. Bake at 375° for 20 to 30 minutes.
Serves 6
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect. net
Posted to MM-Recipes Digest V4 #3 by Glen Hosey Recipe by: Mrs. John M. Slack, III
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