Scallop Noodle Casserole
A creamy scallop noodle casserole with savory mushrooms and aromatic spices, topped with melted Longhorn cheese. Perfect for seafood lovers and comforting family dinners.
Ingredients
Instructions
- Roll the scallops in flour and brown them in oil.
- Add the remaining ingredients: chopped onion, parsley, mushrooms, bay leaves, allspice, soy sauce, cooked noodles, and cheese.
- Pour the mixture into a baking dish and bake at 350°F for 1 hour.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream or milk to the mixture before baking. If scallops are unavailable, shrimp or even canned tuna could serve as a good substitute. To enhance flavor, try adding a pinch of garlic powder or a splash of lemon juice. Fresh parsley can be replaced with dried if needed, but use less since it's more concentrated.
Serving Suggestions
Serve the casserole with a light green salad or steamed vegetables for a balanced meal. It pairs beautifully with Seaside Pasta Salad for a delightful seafood-themed dinner. Consider offering crusty bread on the side to soak up the delicious sauce. A crisp white wine can complement the flavors nicely.
Storage & Reheating
Leftover scallop noodle casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a preheated oven at 350°F for about 20-30 minutes, until heated through. You can also microwave individual portions for 2-3 minutes, but be cautious not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop Noodle Casserole contains roughly 808 calories, with 36g protein, 174g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (233% of the Daily Value), iron (222% of the Daily Value), and vitamin C (185% of the Daily Value). Note that it is relatively high in sodium, at 2108mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh scallops instead of canned?
Yes, you can use fresh scallops! Just make sure to clean and chop them into similar sizes as canned scallops. Sauté them until they are just opaque before adding them to the casserole to ensure they remain tender after baking.
What type of cheese works best for this recipe?
Longhorn cheese gives a nice flavor, but you can substitute it with other cheeses like cheddar or Monterey Jack. If you prefer a sharper taste, aged cheddar or Gruyère can work well, adding depth to the overall dish.
How can I make this dish gluten-free?
To make a gluten-free version, use gluten-free noodles and ensure that your soy sauce is gluten-free as well. Additionally, you can use cornstarch for coating the scallops instead of flour, which will help achieve that crispy texture without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).