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Judy Dyke

Food court Jan. 23

How about something different like some seafood casseroles? I know there are a lot of people who enjoy seafood of all kinds. I’ve had some special requests for seafood dishes. I hope you enjoy these.

Crabmeat Special

1/2 cup chopped celery

1 cup chopped onion

1/2 cup chopped red bell pepper

1/4 cup (1/2 stick) margarine

2 tablespoons flour

1 pint half and half cream

1 egg, beaten

1 1/2 teaspoons salt

2 1/2 teaspoons Cajun seasoning

1/4 teaspoon cayenne pepper

1 cup cooked white rice

1 pound fresh crabmeat, picked, shredded

1 cup shredded cheddar cheese

In skillet, sauté celery, onion and red bell pepper in margarine, but do not brown. Blend in flour over low heat. Gradually add cream, egg, salt, Cajun seasoning and cayenne pepper. Cook on medium heat, stirring constantly, about 5 minutes, until mixture thickens. Fold in rice and crabmeat and blend well. Spoon into buttered 2-quart dish. Bake, covered, at 325° for 30 minutes or until bubbly. Uncover and sprinkle cheese over top of casserole. Return to oven for about 5 minutes, just until cheese melts.

Georgia Oyster Casserole

2 quarts oysters

1/2 cup (1 stick) butter, divided

3 whole scallions, chopped

1 cup chopped green bell pepper

1 1/2 cups fresh sliced mushrooms

1/4 cup flour

1 8-ounce carton whipping cream

1 3-ounce package grated Parmesan cheese

Freshly grated nutmeg

1/2 teaspoon paprika

1/2 teaspoon salt

Freshly ground black pepper

3/4 cup seasoned bread crumbs

Drain oysters and set aside. In large skillet, melt 2 tablespoons butter. Add scallions and bell pepper and sauté until vegetables are tender. Add mushrooms and oysters and sauté for 5 minutes. In saucepan, melt 2 tablespoons butter over medium low heat. Add flour, stirring well. Slowly, add cream, stirring constantly until sauce thickens. Fold in cheese, mix well and pour cheese sauce into oyster mixture. Season with nutmeg, paprika, salt and pepper. Let simmer for 3 to 5 minutes. Spoon mixture into buttered 9-by-13-inch baking dish. Sprinkle bread crumbs over top and dot with remaining butter. Place under broiler and brown until casserole is bubbling. Watch closely.

Seafood Imperial

10 slices white bread, crust removed, cubed, divided

1 16-ounce package imitation crabmeat

2 6-ounce cans tiny shrimp drained, deveined

1 cup mayonnaise

1 cup chopped celery

1 sweet red bell pepper, chopped

1 teaspoon lemon juice

1/2 teaspoon white pepper

5 eggs, beaten

3 1/2 cups milk, divided

1 10-ounce can golden mushroom soup

3/4 cup grated Parmesan cheese

Place half bread cubes in bottom of greased 11-by-14-inch baking dish. In bowl, combine crabmeat, shrimp, mayonnaise, celery, bell pepper, parsley flakes, lemon juice and white pepper, Spread seafood mixture over bread cubes. Sprinkle remaining bread cubes over seafood mixture. In large bowl, combine eggs and 3 cups milk and beat well. Slowly pour eggs and milk over bread cubes. Cover and refrigerate 4 to 5 hours or overnight. Bake, covered, at 325° for 1 hour. In saucepan, combine mushroom soup, 2/3 cup milk and Parmesan cheese and heat just to mix well. Remove casserole from oven and pour soup mixture over casserole. Bake, uncovered, at 400° for 10 minutes.

Salmon Casserole

6 ounces dried egg noodles

1 10-ounce can cream of celery soup, undiluted

1 5-ounce can evaporated milk

1 tablespoon lemon juice

1/2 onion, chopped

1 15-ounce can salmon, skin, bones, removed

1 cup shredded cheddar cheese

1 8-ounce can small green peas, drained

1 teaspoon seasoned salt

1/4 teaspoon seasoned salt

1/4 teaspoon white pepper

1 teaspoon Creole seasoning

1 cup crushed cheese crackers

2 tablespoons margarine, melted

Cook noodles according to package directions and drain. Stir in soup, milk, lemon juice, onion, salmon, cheese, peas, salt, pepper and Creole seasoning. Spoon into greased 7-by-11-inch baking dish. Bake, covered, at 350° for 25 minutes. Combine cheese crackers and melted margarine and sprinkle over casserole and return to oven for 10 minutes or until crumbs are slightly browned.


1 8-ounce package egg noodles

2 10-ounce cans cream of chicken soup

1 8-ounce carton sour cream

1 teaspoon Creole seasoning

1/2 cup milk

2 6-ounce cans white meat tuna, drained, flaked

1 cup shredded processed cheese

1 10-ounce box frozen green peas, thawed

1 2-ounce jar diced pimento

1 1.5-ounce can shoestring potatoes

Cook noodles according to package directions and drain. In large bowl, combine soup, sour cream, Creole seasoning and milk; mix well. Add noodles, tuna, cheese, peas and pimento. Pour into greased 9-by-13-inch baking dish. Sprinkle top with shoestring potatoes. Bake, uncovered, at 350° for about 35 minutes or until shoestring potatoes are lightly browned.

No–Noodle Tuna

1 8-ounce tube refrigerated crescent rolls

1 cup shredded white cheddar cheese

1 10-ounce box frozen chopped broccoli, thawed

4 eggs, beaten

1 1.8-ounce box cream of broccoli soup mix

1 cup milk

1/2 cup mayonnaise

2 tablespoons dried onion flakes

1/2 teaspoon dill weed

2 6-ounce cans white meat tuna, drained, flaked

1 2-ounce jar diced pimentos

Unroll crescent roll dough into one long rectangle and place in ungreased 9-by-13-inch baking dish. Seal seams and press onto bottom and 2/3 inch up the sides. Sprinkle with cheese and chopped broccoli. In bowl, combine eggs, broccoli soup mix, sour cream, milk, mayonnaise, onion flakes and dill weed; mix well. Stir in tuna and pimentos. Pour over broccoli cheese in baking dish. Bake, covered, at 350° for 40 minutes or until a knife inserted near the center comes out clean. Cut in squares to serve.

“No Panic” Crab Casserole

3 6-ounce cans crabmeat, drained

1 cup half and half cream

1 1/2 cups mayonnaise

6 hard boiled eggs, finely chopped

1 cup seasoned bread crumbs, divided

1 tablespoon dried parsley, flakes

1/4 teaspoon dried basil

1 8-ounce can sliced water chestnuts, drained

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

2 tablespoons margarine, melted

In bowl, combine crabmeat, cream, mayonnaise, hard boiled eggs, 1/2 cup seasoned bread crumbs, parsley, basil, water chestnuts, salt and pepper and mix well. Pour into buttered 2-quart casserole dish. Combine remaining 1/3 cup bread crumbs and margarine and sprinkle over top of casserole. Bake, uncovered, at 350° for 40 minutes.

If you have any dishes you would like to share with any of our other readers, you can send them to my email at judyd2313@frontier.com or send them to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. I’m still looking for the Amish cookie recipe for a reader; if you should have one, would you please send it to me? Thanks in advance.