Individual Seafood Casseroles

• 1/3 cup chopped onion
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 cup 2% milk
• 1 cup heavy whipping cream
• 3 tablespoons each finely chopped sweet red and green pepper
• 2 teaspoons curry powder
• 1 teaspoon ground mustard
• 1/4 teaspoon each ground ginger, ground turmeric and dried thyme
• 1/2 teaspoon lemon juice
• 3 to 5 drops hot pepper sauce
• 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1 can (6 ounces) tuna, drained and flaked
• 1/4 pound cooked medium shrimp, peeled and deveined
• 2 hard-boiled large eggs, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup dry bread crumbs
• 1/4 teaspoon garlic powder
• 1 tablespoon each chopped sweet red and green pepper

1. In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the peppers, seasonings, lemon juice and pepper sauce until blended.
2. Remove from the heat; add the crab, tuna, shrimp and eggs. Transfer to six greased ovenproof 10-oz. dishes.
3. In a small bowl, combine the cheese, bread crumbs and garlic powder. Sprinkle over seafood mixture.
4. Bake, uncovered, at 350u0b0 for 15 minutes. Sprinkle with peppers. Bake 5-8 minutes longer or until heated through and edges are bubbly.

onion, butter, flour, salt, white pepper, milk, heavy whipping cream, sweet red, curry powder, ground mustard, ground ginger, lemon juice, pepper sauce, crabmeat, tuna, shrimp, eggs, cheddar cheese, bread crumbs, garlic, sweet red

Taken from www.tasteofhome.com/recipes/individual-seafood-casseroles/ (may not work)