https://www.copymethat.com/r/QsZpN6wRO/seafood-casserole/
53422187
lVhyO0h
QsZpN6wRO
2024-04-26 14:02:23
Seafood Casserole
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This recipe was submitted to the cookbook by Mrs. Mary Petersen McGill. A little internet research shows that she was a HomeEc teacher before her marriage and that she died in 2014 at the age of 89.
Servings: 4
Servings: 4
Ingredients
- 1 package brown-&-serve scallops
- 1 can crabmeat
- 1 can tuna
- 1 can French-fried onion rings
- 1 can frozen cream of shrimp soup (thawed)
Steps
- Preheat oven to 350° F.
- Grease 1½-qt. casserole.
- Set aside a few onion rings for top of dish; crumble the rest.
- Sprinkle some onion ring crumbles in bottom of casserole; then layer remaining ingredients in casserole, sprinkling remaining onion ring crumbles between layers.
- Place a few whole onion rings on top.
- Bake for 30-mins.
Notes
- Remember that the size of tuna cans, if you can even find it in a can, has gotten substantially smaller over the years. Adjust accordingly.
- SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)