Good afternoon!
I’m currently sitting at my desk waiting for my hair to dry and trying to accessorize for a themed lawn party I’m attending later on this afternoon at Castle Hill.
‘Til then, I thought I’d share a recipe for one of my all-time favorite dishes that I whipped up the other night for dinner. If you’re not a fan of seafood, then this isn’t the meal for you, but if you love it as much as I do- this won’t disappoint. My serving size was for four people, so the amount of ingredients and measurements may vary depending on how many portions you’re looking to cook.
Also, my apologies for not taking photos as I was cooking the casserole. I was in a bit of a rush and only had time to snap a couple of pictures of the finished product before I proceeded to stuff my face.
YOU WILL NEED:
* 1 baking dish.
* 4 Individual tinfoil serving trays.
* 1 1/3 Tablespoons of butter.
* 1 1/3 Tablespoons of olive oil.
* 1 Can (18 2/3 ounces) of cream of mushroom soup.
* 2/3 lbs. of peeled shrimp.
* 2/3 lbs. of peeled scallops.
* 2/3 lbs. of cooked lobster meat.
* 1/3 Cup of chopped onion.
* 1 2/3 Cups of Ritz Cracker crumbs.
* 1 Lemon.
* Salt & pepper for flavoring.
Please note, I know some people like to add rice, mushrooms, celery, and different types of cheeses to their seafood casserole, and you absolutely can if you wish- but this recipe is more my personal preference.
OKAY, HERE’S WHAT YOU DO:
1. Melt the 1 1/3 tablespoons of butter in a frying pan, and then add the 1 1/3 tablespoons of olive oil.
2. Add 1/3 cup of chopped onion to the mixture and saute.
3. Once onions are lightly sauteed, add the can of mushroom soup. Stir thoroughly.
4. When soup & onions are mixed evenly, remove from heat.
5. After buttering the baking dish, throw in the shrimp, scallops, and lobster meat. Feel free to mix them around so that they are spread out around the dish and not just lumped together in the middle.
6. Add your soup & onion mixture to the baking dish.
7. Sprinkle the Ritz Cracker crumbs on top.
8. Bake uncovered at 350°F for 45 minutes.
9. Scoop the portions of your seafood casserole into the individual tinfoil serving trays to keep them warm and mess-free.
10. Cutting the lemon into four wedges, garnish each dish with a slice- and add salt & pepper for a bit of extra flavoring.
11. DIG IN!
xx
Legally Redhead 
Hello Ashley!!! Thanks for is recipe. I’m from Upstate NY. I’ve been to Boston several times in the last couple of years due to circumstances. Thanks to Boston and it’s surroundings, I now have a ever growing passion for seafood on all levels. Your blog is very cute and yourself as well. Thanks a bunch 🙂
This was such a nice comment to read! Thank you so much!
Ashley,
In the recipe you don’t specify but, do you use uncooked shrimp?
Eddie
Oh, and by the way, I’m Eddie from Belmont, MA. 😊
Hi Eddie! They can be cooked or uncooked depending on your personal preference! I like to heat them up a little to get them a bit crispy before I add them to the casserole!
Thank you Ashley
Hi Ashley. Over the years I’ve made sea food casserolls numerous times, I use a crab meat stuffing from shawes, which is awesome. How ever I never used mushroom and onions .well that won’t happen any more lol. I thought that added so much flavor thanks for sharing. Pete in Maine.
Making it the same way as the recipe! Looks good and we used the left over seafood boil.
this sounds fantastic, but can you replace cream of mushroom with some other soup?
You can! It’s all about personal preference (and allergies/food sensitivities!)
for the 1 1/3 tablespoons of butter and oil I am kind of confused on that.