Seafood Rice Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups cooked rice
1/2 cup chopped green pepper
1 cup chopped celery
1/2 cup chopped onion
1 can water chestnuts, drained, sliced
1 bag (8 oaz at least) frozen cooked shrimp (not small/salad)
1 can (7.5 oz) crab meat
1 cup mayonnaise (Hellman's preferred)
1 cup tomato juice
1/4 t. salt
1/8 t. pepper
1/8 t. paprika
1 small box fresh mushrooms, sliced
1/2 cup sliced almonds
1/2 cup grated cheddar cheese
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Directions: |
Directions:Combine rice, green pepper, celery, onion, water chestnuts, seafood, mayonaise, tomato juice, spices and mushrooms. Mix well. Pour into a buttered 2 1/2 quart casserole. Saute almonds in 2T butter; sprinkle over casserole. Sprinkle with cheddar cheese. Bake at 350º for 35 minutes or until bubbly and golden on top. This may be prepared ahead and frozen. Thaw before baking. `Mrs. Bruce G. Southworth entry in Soupcon - Junior League of Chicago. |
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Not too long |
Personal
Notes: |
Personal
Notes: Meg, like all of us, enjoyed hosting and attending dinner parties with all of her (many) good friends. Who amongst us didn't know that seafood was her favorite. Consequently, I baked this casserole on more than one occasion when she and Buddy would join us for dinner. No surprise that I would usually increase the amount of shrimp AND add scallops. Champagne was the drink of choice and pairs perfectly with this. The recipe is flexible with both the seafood and the spicing. Enjoy!
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