Grand Marnier Seafood Casserole

Description

A wonderful seafood casserole, well worth the little bit of effort to make a white sauce. A great lenten dish, and suitable for company. Modified from the houston livestock show & rodeo 50th anniv. Cookbook. Serve with a salad and hot french bread. Can be frozen.

Ingredients

• Butter
• Fresh Mushrooms
• Shallots
• Green Onions
• Scallops
• Shrimp
• Lump Crabmeat
• Lemon Juice
• Beau Monde Seasoning
• Cayenne Pepper
• Grand Marnier
• White Sauce
• Cooked White Rice
• Swiss Cheese
• Flour
• Milk
• Worcestershire Sauce

Instructions

1. White sauce: make white sauce by melting butter over low heat in sauce pan or skillet
2. Add and blend the flour over low heat 3-5 minutes
3. Slowly stir in milk, cooking till thickened and smooth, about 20 minutes
4. Add worcestershire sauce
5. Set aside
6. Casserole: preheat oven to 350
7. Melt butter in your largest skillet and saute the mushrooms, shallots, and onion tops lightly
8. Add the seafood, and sprinkle the lemon juice over it
9. Add seasonings and grand marnier
10. Simmer about 10 minutes
11. Add white sauce and combine
12. Layer half the rice in a 13×9 glass casserole dish
13. Add half the seafood mixture on top of the rice
14. Repeat
15. Top with cheese, and bake 30 minutes or until bubbly