Seafood Casserole

1. 1

   Par boil the scallops for 3-5 minutes in water, drain and set aside.

2. 2

   Par boil the haddock in water about 5 minutes, drain reserving 2/3 cup of cooking liquid. Flake haddock into large pieces and set aside.

3. 3

   Mix melted margarine with crushed Ritz Crackers and set aside.

4. 4

   Combine cooked scallops, haddock, clams and onion.

5. 5

   Using one half of the crumb mixture, combine with the fish. Season lightly with salt and pepper if you wish.

6. 6

   Combine thawed soup and haddock juice, mix with fish and taste for seasoning.

7. 7

   Put in a 2 quart casserole. Casserole can be put in the refrigerator at this time and baked later.

8. 8

   Before baking, cover top with remaining crumb mixture.

9. 9

   Bake at 350 degrees for 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.