Seafood Casserole



Published:

This recipe was from LaJuan Mills of Anchorage and printed in a 1974 edition of the Great Lander Cookbook.

 

1 cube butter

½ cup flour

1 teaspoon salt

1/8 teaspoon pepper

dash of cayenne

1 cup canned milk

1 cup mushrooms

6 chopped hard-boiled eggs

1 cup crab meat

1 cup shrimp

1 cup tuna

1 cup almonds

 

Combined butter, flour, salt, pepper and cayenne. Cook until thickened (this is the sauce). Add canned milk, mushrooms, eggs, crab shrimp, tuna and almonds. Cover with cracker crumbs and bake at 350 degrees until bubbly.

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