Ingredients:
1 medium egg, well-beaten.
1 ½ cups of lobster meat.
1 cup of milk.
1 cup of soft breadcrumbs.
2 tablespoons of butter.
1 tablespoon of lemon juice.
½ teaspoon of dry mustard.
Crushed cornflakes.
Directions:
Preheat your oven to 350°F (175°C).
In a baking dish, combine all of the ingredients and top with crushed cornflakes.
Bake for 55-60 minutes.
Mushroom Casserole recipe
Ingredients:
1 lb of button mushrooms.
1 large onion, thinly sliced.
½ cup of heavy cream.
½ cup of sour cream.
¼ cup of Parmesan cheese.
4 tablespoons of butter: 2 tablespoons melted, 2 tablespoons for cooking onions.
1 tablespoon of all-purpose flour.
½ teaspoon of salt.
¼ teaspoon of pepper.
Directions:
In a suitably sized skillet, saute the sliced onion in 2 tablespoons of butter over a medium heat for 6 minutes.
Add the button mushrooms and saute for another 6 minutes.
Blend the all-purpose flour, salt, and pepper with the onions and mushrooms.
Mix the heavy cream and sour cream, then gradually add them to the skillet, stirring well.
Pour into an oven-proof casserole dish. Top with Parmesan cheese and drizzle with 2 tablespoons of melted butter.
Bake at 350°F (175°C) for 25 minutes.
Oysters with Cream Cheese Casserole recipe
Ingredients:
24 oysters.
8 oz of cream cheese.
1 cup of chopped green onions.
¾ cup of white wine.
2 tablespoons of margarine.
1 tablespoon of Tabasco sauce.
Freshly chopped parsley.
Directions:
In a suitably sized saucepan, cook the oysters in margarine over a medium heat for 2-3 minutes.
Drain the oysters and set aside.
Combine the cream cheese with the margarine in a saucepan and gently melt together over a low heat.
Add the white wine and stir.
Add the chopped green onion, Tabasco, and parsley.
Bring to a boil over high heat, stirring constantly.
Fold in the cooked oysters.
Serve as desired.
Pheasant Casserole recipe
Ingredients:
1 pheasant, cooked, boned, cubed.
2 cups of celery, thinly sliced.
1 cup of breadcrumbs, toasted.
½ cup of water chestnuts, chopped.
½ teaspoon of salt.
2 teaspoons of onion, grated.
1 cup of mayonnaise.
1 tablespoon of lemon juice.
Parmesan cheese, grated, for topping.
Potato chips, crushed, for topping.
Directions:
Toss the pheasant, celery, breadcrumbs, water chestnuts, salt, grated onion, mayonnaise, and lemon juice; place in a casserole dish.
Top with grated Parmesan and crushed potato chips.
Bake at 450°F (230°C) for about 12 minutes or until bubbly and heated through.
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