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Author Topic: Angel's Seafood Casserole  (Read 6914 times)
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« on: July 25, 2007, 05:29:41 AM »

Angel’s Seafood Casserole

From Cookery N’Orleans Style

½ cup butter or oleo
½ cup chopped bell pepper
½ cup onion
½ cup chopped celery
2/3 cup all purpose flour
¼ cup chopped green onion
½ teaspoon garlic salt
½ teaspoon salt
¼ teaspoon paprika
Pinch cayenne
2 cups milk
1 10-ounce can cream of shrimp soup
1 pound lump crabmeat
2 cups cooked and peeled shrimp
1 5-ounce can sliced water chestnuts
1 4-ounce can sliced mushrooms
½ cup white wine

Melt butter on low in a large skillet.  Saute bell pepper, onion, celery and green onion until tender.  Stir in flour and spices.  Add milk slowly while stirring mixture with a wire whisk.  Cook stirring constantly until thickened.  Add soup and all remaining ingredients.  Pour into a 3-quart casserole.


2 tablespoons melted butter
½ cup shredded Cheddar cheese
½ seasoned bread crumbs

Toss together the melted butter, Cheddar cheese and bread crumbs.  Sprinkle onto casserole.  Bake at 350 degrees for 35 minutes.  Serve in patty shells or over rice.

Serves 6 – 8.
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