Alex's Recipes


Scallop Casserole


Now this sounds GREAT!!!!

Serves 4 to 6



2 12-oz. packages Fresh or Frozen Scallops
1/4 cup Onion, chopped
2 Tbs. Butter or Margarine
1 10-oz. can Condensed Cream of Mushroom Soup
1/2 cup Milk
1 tsp. Curry Powder
Dash of Pepper
1 cup Sharp Cheddar Cheese, grated
1 1-lb. can French-cut Green Beans, drained
1 cup Soft Bread Crumbs
2 Tbs. Butter or Margarine, melted


Simmer scallops in a large pot of lightly salted boiling water for 3 or 4 minutes; drain and reserve.

Sauté onions in a skillet over medium heat, using 2 tablespoons of butter or margarine, for about 5 to 8 minutes until they are nearly clear and tender, but not yet brown. Add cream of mushroom soup, milk, curry powder, pepper, and half of the shredded cheddar cheese to the sautéed onions and heat, stirring frequently, until the cheese is melted.

Meanwhile, slice cooked, drained, and cooled scallops crosswise, and mix with the drained green beans in a 10-inch by 7-inch oven-proof baking dish.

Pour bubbling soup and cheese mixture over the top of the scallops and green beans, sprinkle the top with the remaining half-cup of grated cheddar cheese and the soft bread crumbs, and drizzle the melted butter or margarine over the top of the casserole.

Bake in a pre-heated 425-F degree oven for 15 to 20 minutes until bubbling and heated through. Remove your casserole from the oven and serve after cooling for several minutes. Goes well with plain pasta or rice and a small side salad.

Thanks to: Mayor Jim






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