Mamie'S Seafood Casserole Recipe

Name: Mamie'S Seafood Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lbs scallops; 1/2 lbs small shrimps, pre-cooked; 1 can lobster and its juice; 1 piece of firm white fish cut into chunks; 1/3 cups butter; 1/2 lbs sliced mushrooms; 1 carrot; 3 onions (1 whole and 2 finely chopped); 1/2 cup flour; 1 tsp dry mustard; 1 cup milk; 1 cup 'court bouillon' (see below); 2 whole cloves; Thyme; Dry white wine; Salt and pepper; 5 tbsp sherry; 2 cup grated Swiss cheese; Cream, half-and-half

Servings: persons

1 lbs scallops
1/2 lbs small shrimps, pre-cooked
1 can lobster and its juice
1 piece of firm white fish cut into chunks
1/3 cups butter
1/2 lbs sliced mushrooms
1 carrot
3 onions (1 whole and 2 finely chopped)
1/2 cup flour
1 tsp dry mustard
1 cup milk
1 cup 'court bouillon' (see below)
2 whole cloves
Thyme
Dry white wine
Salt and pepper
5 tbsp sherry
2 cup grated Swiss cheese
Cream, half-and-half

1
Prepare court bouillon
2
3 cups water, 1 carrot cut into a few pieces, 1 onion with a couple cloves stuck into it, salt and pepper, thyme, 1/2 cup dry white wine. Mix all ingredients in a pot and simmer for 20 minutes. Remove the carrot pieces and the onion and keep the liquid.
3
Casserole
4
Cook the scallops and fish in the liquid from the court bouillon, for 5 minutes. Add shrimp and lobster (and its juice) and cook for another minute to heat. Remove the sea creatures and set aside.
5
In a separate casserole melt butter and fry the mushrooms and the remaining onion. Add flour and dry mustard and cook for 2 minutes.
6
Add the milk a bit at a time and mix, add 1 1/2 cups of the court bouillon and the cream (not sure how much, mom didn't say). Mix until the sauce thickens.
7
Add the seafood and the sherry. Mix in 1 cup of the Swiss cheese, then top with 1 cup of Swiss cheese.
8
Bake, uncovered at 300F for 30 minutes or until the top is browned.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lbs scallops, 1/2 lbs small shrimps, pre-cooked, 1 can lobster and its juice, 1 piece of firm white fish cut into chunks, and more.

Yes, Mamie'S Seafood Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mamie'S Seafood Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions