We don’t buy seafood all that often because it’s an expensive treat here in Vermont. When I saw the recipe for Cape Cod Casserole in 300 Best Casserole Recipes, it sounded so amazing that I decided this was a seafood recipe I had to try.
Cape Cod Casserole seafood recipe
8 ounces thin egg noodles
1/2 cup butter divided
1 lb mushrooms, sliced
2 lbs shrimp, peeled and deveined
2 lbs bay scallops, trimmed
6 tbsp all purpose flour
1/2 tsp salt
1/8 tsp black pepper
4 cups of milk
1/2 cup sherry (I left this out)
2 cups shredded sharp cheddar cheese
1/2 tsp paprika
1. In a large pot of boiling water, cook noodles according to package directions until just tender. Drain and transfer to 12 cup casserole dish.
2. Meanwhile, in a large skillet, melt 2 tbsp of butter over medium high heat. Saute mushrooms for 5 to 7 minutes or until tender. Spread over noodles, along with shrimp and scallops.
3. In a small sauce pan, melt remaining butter over medium heat. Whisk in flour, salt and pepper. Cook, stirring constantly for about 2 minutes or until smooth. Gradually whisk in milk and cook, stirring constantly, until thickened. Add sherry and cook, stirring until thickened. Pour over noodle mixture and sprinkle with cheese.
4. Cover and bake in pre-heated (350F) oven for 40 to 45 minutes or until hot and bubbly. Remove from oven and preheat broiler. Uncover casserole, sprinkle with paprika and broil for 3 to 5 minutes or until top is golden brown.
This seafood recipe is simple enough to make for any family meal but special enough to use for entertaining. You could easily substitute different types of seafood if you don’t want to use scallops or shrimp. I used sea scallops and cut them in half because our store did not have bay scallops. Definitely delicious!