Seafood Casserole

Name: Seafood Casserole
Yield: 100 servings, ⅓ cup each
Cuisine: United States
Ingredients: 3 cans (10½ ounces each) frozen cream of potato soup; Salt and freshly ground black pepper; 1½ tablespoons paprika; 7 cups heavy cream; 4½ cups milk; ¾ cup sifted all-purpose flour; 2 pounds diced cooked lobster meat (There should be about five quarts of seafood in bite-size pieces.); 8 pounds shrimp, cooked, shelled and deveined; 3 pounds fresh or frozen crabmeat, picked over to remove shell and cartilage; 3 pounds fresh mushrooms, thinly sliced; 6 cups finely chopped onions; 1½ cups butter

Preparation info

100
servings, ⅓ cup each

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1½ cups butter
¾ cup sifted all-purpose flour
4½ cups

Americas
United States
Stew
Fish course
Pescatarian
New York

Method

Melt half of the butter in a large heavy pan. Blend in the flour, then stir in the milk and three cups of the cream. Season with salt and pepper to taste and the paprika. Bring to a boil, stirring constantly, and simmer for five minutes.
Heat the cream of potato soup with two cups of the remaining cream. Combine with the other sauce.