Creamy Seafood And Dill Casserole Over Rice
Creamy Seafood and Dill Casserole Over Rice
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
- 1 cup chopped onion
- topping
- 1 1/2 cups jasmine rice make rice in stock while chopping vegetables
- 1 1/2 cups chicken or seafood stock
- body of recipe
- 1 cup fish or chicken stock
- 1 cup evaporated milk light or 5% for heart smart
- 1 tsp dijon mustard
- 3 tbsp cornstarch
- 2 tsp vegetable oil
- 2 tsp crushed garlic
- 1 cup chopped red bell pepper
- 12 oz shelled shrimp
- 12 oz scallops
- 2 tbsp parmesan cheese
- 1/3 tbsp chopped green onions
- 1/3 tbsp chopped dill + salt and pepper
- 3 tbsp seasoned bread crumbs
- 1 tbsp chopped dill
- 2 tsp parmesan cheese
- 1 tsp olive oil
- Carbohydrate 24.9373121503435 g
- Cholesterol 154.692584534469 mg
- Fat 9.80766108550411 g
- Fiber 1.01438439276748 g
- Protein 30.6638766019494 g
- Saturated Fat 4.49616380578097 g
- Serving Size 1 1 Serving (427g)
- Sodium 613.821054373508 mg
- Sugar 23.9229277575761 g
- Trans Fat 0.829505333235793 g
- Calories 316 calories
A flaky fish casserole loaded with vegetables and a creamy sauce, topped with a buttery breadcrumb crust, baked until bubbly and golden brown. This seafood casserole is not only delicious but also incredibly easy to make. It's the perfect go-to recipe for busy weeknights or lazy weekends when you want a comforting and flavorful meal without any hassle.
The key to making this casserole extra special is to use fresh ingredients whenever possible. The seafood, vegetables, and herbs will all shine through and make the dish burst with flavor. If you can find wild-caught seafood, it will be even better. And don't be afraid to experiment with different herbs and spices to create your own unique flavor combinations.
Step-by-step
- Bring rice and stock to a boil. Cover and let simmer for 10 minutes. Remove from heat and keep covered for 10 extra minutes. Fluff with fork. Set aside.
- In bowl combine stock, milk, cornstarch and Dijon mustard. Mix until smooth. Set aside.
- In large non-stick skillet, sprayed with vegetable spray, add oil and sauté garlic and onion for 3 minutes. Add bell pepper and sauté for 2 minutes. Add seafood and on a high heat sauté just until almost cooked, approximate 3 minutes. Add the stock, milk, cornstarch and Dijon mustard mix ... followed by the green onions, dill, cheese and salt and pepper.
- Spoon rice into a casserole dish, pour seafood over top. Combine topping ingredients and sprinkle over top. Broil for 1 minute or until golden brown
