"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Seafood Bake Recipe

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

Judy Paulsen


1 c. shrimp (fresh or canned)
1 c. crab (fresh or canned)
1 c. sliced water chestnuts
1 1/2 c bean sprouts
2 Tbsp grated onion
2 c. instant rice
1 can of cream of mushroom soup
1/2 c. mayonnaise
1/2 c. milk
1 c. diced celery
salt to taste
1 tsp melted butter
1-2 c. bread crumbs

Combine shrimp, crab, water chestnuts, bean sprouts, onions, rice, and celery in a casserole dish, mixing well. Mix the cream of mushroom soup, mayonnaise, milk and salt together. Pour over above mixture and mix well.
Sprinkle the melted butter and bread crumbs over the top of casserole and bake in a 350 oven for 30 minutes, or until done.




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