Seafood Casserole
From perlandra 15 years ago
- 45 minutes to make
- Serves 8
This unique dish has surprised my taste buds. I served it with asparagus, but any green salad or veggie would suffice. The extra cheese I added really gave it a boost in flavor. Rick liked it!
Ingredients
- 1 cup wild rice shopping list
- 1 pound frozen crabmeat, thawed or 2 1/2 cups of canned crabmeat, drained. shopping list
- 1 pound cooked medium shrimp, peeled, deveined and cut into 1/2 inch pieces shopping list
- 2 celery ribs, chopped shopping list
- 1 medium onion, finely chopped shopping list
- 1/2 cup finely chopped green peppers shopping list
- 1 can (4 ounces) mushroom stems and pieces, drained shopping list
- 1 jar (2 ounces) diced pimientos, drained shopping list
- 1 cup mayonnaise shopping list
- 1 cup milk shopping list
- 1/2 teaspoon pepper shopping list
- 1 teaspoon worcestershire sauce shopping list
- 1/4 cup dry bread crumbs shopping list
- 1 cup shredded sharp cheddar cheese shopping list
How to make it
- Cook rice according to package directions. Meanwhile, in a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershiere sauce; stir into seafood mixture. Stir in rice.
- Transfer mixture to a greased 13 x 9 x 2 inch glass baking dish. Sprinkle with the shredded cheese and top with bread crumbs. Bake, uncovered, at 375 for 40-50 minutes or until bubbly.
- ***It is not recommended to use reduced-fat or fat-free mayonnaise in this recipe.
The Rating
Reviewed by 3 people-
It looks and sound, fantastic!
bluewaterandsand
in GAFFNEY loved it
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This looks and sounds soooo wonderful. Thanks so much for sharing your recipe!
lunasea
in Orlando loved it
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Wow, this recipe has me taste buds working, and its only 8:30 am! Love it!!!
asheats
in BIG BEAR LAKE loved it
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