Scallop casserole

Yield: 6 servings

Measure Ingredient
1 cup Rice
1 pounds Scallops uncooked
Salt and pepper to taste
1 large Onion
1 each Green Pepper diced
4 tablespoons Butter
3 tablespoons Flour
1¼ cup Milk
1 cup Mushrooms sliced
1 cup Frozen Peas
½ cup Breadcrumbs
2 tablespoons Butter
¼ teaspoon Salt
Pinch of pepper and nutmeg
½ cup Cheese grated


Preheat oven to 375. Cook rice and saute onion, then green pepper and lastly mushrooms. For cheese sauce melt butter in saucepan add flour and stir to form a paste. Remove from heat and slowly add ½ milk, stirring constantly. Return to heat stir until mixture thickens beat until smooth and shiny. Gradually add remaining milk, salt and pepper and nutmeg and stir while simmering for 2 to 3 minutes. Remove from heat add cheese and stir until melted. Place rice in bottom of casserole then layer onion green pepper, mushrooms and peas. Season with salt and pepper to taste. Place scallops over vegetables and cover with cheese sauce. Melt butter and add bread crumbs and sprinkle over cheese sauce. Bake at 375 for 20 minutes or until mixture bubbles. Do not over cook as scallops become dry and tough From Traditional Recipes of Atlantic Canada Nova Scotia Submitted By ELEANOR MURRAY On 10-09-95

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