"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Florida Seafood Casserole Recipe

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This recipe for Florida Seafood Casserole, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup finely chopped onions. 1/4 cup butter, cubed. 1/4 cup all-purpose flour. salt and pepper to taste. 1 cup milk. 1 cup half-and-half cream. 2 cups cooked long grain rice. 1 cup chopped cooked peeled shrimp. 1 cup crabmeat, drained, flaked and cartilage removed. 1 can ( 8 oz ) sliced water chestnuts, drained. 2 Tbsp lemon juice. 1 Tbsp. chopped pimientos. 1 Tbsp. minced fresh parsley. i cup ( o oz ) shredded cheddar cheese. divided..

Directions:
Directions:
In a small saucepan, saute onionh in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to boil. Cool and stir for 2 minutes or untilk thickened. Remove from heat, stir in rice, shrimp, crab, water chesnuts, lemon juice, pimentos, parsley and 1/2 cup cheese. Transfer to a greased 2 1/2 qt. baking dish. Bake at 350 for 25-30 minutes or until heated through. Sprinkle with remaining cheese.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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