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1 seafood casserole on Mon Jul 21, 2008 12:15 pm


2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1 1/4 to 1 1/2 pounds fish fillets (3 to 4 fillets), cut into large chunks (roughy, haddock, etc.)
1 cup crabmeat or medium cleaned and peeled shrimp
1 cup scallops, bay or cut up sea scallops
hot cooked rice for 4 to 6 people
1/4 cup toasted pecan pieces*

Melt butter in saucepan over medium-low heat; blend in flour, then gradually stir in milk. Cook, stirring constantly, until thickened. Add salt and shredded cheese; stir until cheese melts. Set aside. When cooled, add sour cream. Place fish pieces on bottom of buttered 1 1/2 to 2-quart baking dish. Add crabmeat and scallops to the cream sauce; pour over fish. Can be refrigerated at this point until ready to bake. Bake at 325 for about 20 to 30 minutes, until fish is cooked through. Serve over cooked rice or noodles. Sprinkle with toasted pecan pieces.
Serves 4.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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