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"Hunger is the best sauce in the world."--Cervantes

Seafood Casserole Recipe

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This recipe for Seafood Casserole is from Holly Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups chicken broth
1 cup white rice (I use jasmine rice)
1 chopped onion
2 celery stalks diced
1 green pepper diced
2 tbsp. olive oil
1/2 to 1 lb crab meat
1 bag frozen shrimp
1 cup condensed tomato soup (not diluted with water)
1 tsp. Old Bay seasoning
1 cup Miracle Whip
2 to 3 tbsp. tomato paste
3 tbsp. melted butter
3/4 cup panko bread crumbs
Directions:
Directions:
Preheat oven to 375º. Thaw shrimp in refrigerator. Make rice using the chicken broth. While rice cooks, saute onion, green pepper, and celery in olive oil. When rice is cooked, season it with salt, pepper, and one half teaspoon Old Bay. Mix Miracle Whip, tomato soup, tomato paste, and the other half teaspoon of the Old Bay seasoning together. In large bowl, mix all ingredients except bread crumbs and butter. Spread evenly in large rectangular glass pan that has been sprayed with non stick cooking spray and top with panko crumbs mixed with the melted butter. I also spray the top of the break crumbs so that they brown. Bake at 375º for 30 minutes. You may want to broil the top the last couple of minutes.
Personal Notes:
Personal Notes:
Sometimes I add 2 tbsp. of Pernod liqueur to the soup and Mayo mixture, totally optional.

 

 

 

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