SEAFOOD CASSEROLE Printed from COOKS.COM 1 stick butter 1/2 c. water 2 eggs 1 can mushroom pieces, drained 1/2 lb small shrimp, shelled & deveined 1/2 lb scallops 1/2 pkg artificial crabmeat(optional) 1/2 small bag Pepperidge Farms herb stuffing mix, coarsely crushed 1 lb cod, haddock or any mild white fish thick white sauce 1 7 oz can chopped clams (do not drain) Melt butter in 3 qt saucepan, remove from heat and cool add water, eggs, seasonings (salt pepper and garlic powder to taste). Add shrimp, scallops, crab and coarsley crushed stuffing mix. Combine well to form a fairly moist stuffing (add more water if necessary). Place fish in 8x11 baking dish, top with stuffing mix, and cook in a 350 degree oven until fish flakes nicely and shrimp and scallops are done (about 20-25 minutes). Meanwhile, prepare a very thick white sauce with 2 cups milk, flour and butter. Cool slightly and add canned clams with their liquid. Stir until smooth. Serve casserole topped with the clam sauce.
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