Posts tagged casserole

Seafood Chowder Casserole

Seafood Chowder Casserole

Recipe: Seafood Chowder Casserole

Ingredients

  • 1 tablespoon plus 1 teaspoon canola oil, divided
  • 2 cups sliced leeks, rinsed (about 2 small)
  • 1 cup sliced celery
  • 2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces
  • 2 cups clam juice
  • 2 teaspoons Old Bay seasoning, divided
  • 1/2 teaspoon freshly ground pepper
  • 1 cup skim milk
  • 1/4 cup all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tips)
  • 12 ounces diced cod (see Tips) or other firm white fish
  • 8 ounces scallops, chopped
  • 2 cups shredded Gruyère cheese, divided
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
  • 1/2 cup coarse whole-wheat breadcrumbs (see Tips)

Instructions

  1. Preheat oven to 400°F. Coat a 9-by-13-inch or 6 individual ramakins with cooking spray.
  2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks and celery and cook, stirring often, until the leeks are softened, 2 to 3 minutes. Stir in potatoes, clam juice, 1 teaspoon Old Bay and pepper. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, covered, until the potatoes are just tender, 6 to 8 minutes.
  3. Whisk milk, flour and mustard in a measuring cup. Stir into the potato mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Stir in shrimp and fish and return to a simmer, stirring often; cook until the seafood is just cooked through, about 3 minutes. Remove from the heat and stir in crab, 1 1/2 cups Gruyère and half the dill.
  4. Transfer the seafood mixture to the prepared baking dish. Mix breadcrumbs with the remaining 1 teaspoon each oil and Old Bay. Stir in the remaining 1/2 cup Gruyère and the remaining dill. Sprinkle the breadcrumb mixture over the casserole.
  5. Bake the casserole until it is bubbling and golden brown, 20 to 30 minutes. Let stand 10 minutes before serving.

Preparation time: 1 hour(s) 40 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

Inspired By: Seafood Chowder Casserole

Cheeseburger Casserole

 

Cheeseburger CasseroleRecipe: Cheeseburger Casserole

Ingredients

  • 6 oz uncooked rotini pasta
  • 1 tsp oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean ground beef (95% lean)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 2 tbsp Dijon Mustard
  • 1 cups reduced fat grated cheddar cheese
  • 1/4 cup chopped dill pickles

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
  2. In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
  3. Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.

Number of servings (yield): 6

Inspired By: Cheeseburger Casserole

Go to Top