"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for SEAFOOD CASSEROLE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Wednesday, November 5, 2008


1# cooked shrimp
4 T. butter
1/2 c. minced onion
1/2 c. minced green pepper
1-10 oz. can cr. of mushroom soup
3/4 c. milk
1 - 2 oz. can chopped mushrooms
3 c. cooked rice (use wild)
1 - 6-1/2 oz. can crab meat flaked
1 c. buttered bread crumbs.
1/2 c. grated cheese

Set aside 10 whole shrimp. Cut remaining shrimp in half and set aside. Melt butter and saute onion and green pepper until tender. Add soup, milk, and mushrooms with liquid; simmer 10 minutes. Fold in rice. Set aside about 1-1/2 c. soup mixture. To remaining soup mixture, add cut shrimp and crab meat. Pour in a 2-qt. greased casserole. Pour remaining soup mixture over; sprinkle with bread crumbs and grated cheese. Split remaining shrimp lengthwise and place on top of casserole. Bake in oven for 30 minutes.




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