Seafood Casserole

Anna

ingredients

1 cup white sauce (3tbsp. butter, 3 tbsp. mochiko, salt, white pepper, 1 cup milk)
3 tbsp. unsalted butter
1/2 medium green bell pepper, finely chopped
1/2 medium red bell pepper, finely chopped
1 med-sized yellow onion, finely chopped
1 cup thinly sliced mushrooms (about 3 oz.)
1/2 cup mayonnaise
1 tbsp. Dijon or spicy brown mustard
6 oz. Lump crabmeat
6 oz. Cod or other white fish (cooked and cut into chuncks)
6 oz. cooked shrimp, shelled and deveined
2 cups cooked rice
1/2 cup soft bread crumbs
1/8 cup grated parmesan cheese
1/8 tsp. garlic powder
1/8 tsp cayenne pepper

1
Melt butter in skillet and cook bell peppers, mushrooms and onion,. Cook stirring until the mushroom liquid has evaporated, about 10 minutes. Remove from heat and stir in white sauce, mayonnaise, mustard and half of the garlic powder and cayenne pepper. Gently fold in crabmeat, fish, shrimp and rice. Spoon into containers. Toss breadcrumbs and parmesan cheese together. Sprinkle on top of casserole. Sprinkle remaining garlic powder and cayenne pepper. Freeze.
2
Note: You can use any type of seafood, such as lobster, scallops, crab, white fish, shrimp…as long as you have 18 oz. of seafood in all.
3
Heating instructions: Preheat oven to 350 degrees. For 4 servings, bake for 45 minutes, for 2 servings bake for 30 minutes, for 1 serving bake for 15 minutes or until it is heated through and the topping is lightly golden brown and casserole is bubbly.

Source: A. Jordan