Royal Seafood Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cans (10 1/2 ounce) condensed cream of shrimp soup.
1/2 cup mayonnaise
1 small. onion, grated
3/4 cup whole milk
seasonings to taste--salt, white pepper, seasoned salt, ground nutmeg,cayenne pepper.
3 lbs raw shrimp,cooked and cleaned ( large looked best)
1 (7 1/2 ounce) can crabmeat drained and picked over
1 (5 oz) can water chestnuts, drained and sliced
1- 1/2 cups diced celery
3 Tbsp minced fresh parsley
1-1/3 cups uncooled white long grain rice, cooked dry and fluffy
Paprika
Slivered almonds
(. optional) sliced mushrooms, chopped green. pepper)
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Directions: |
Directions:Blend soup into mayonnaise ia large bowl, stir smooth.Add onion, then milk. Bit begin seasoning, using a heavy hand because the rice is bland and so is the seafood. When mixture is well seasoned, add other ingredients except the paprika and almonds.
Check seasonings and correct as needed.Add milk if needed-mixture should be moist.
Ten in to a large,shallow,buttered casserole, sprinkle with paprika. Scatter slivered almonds onto generously over top.
Bake uncovered at 350 º until hot and. bubbly. Freezes well. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:about an hour |
Personal
Notes: |
Personal
Notes: I first made this in 1976 and have added notes to it three times. Always 5 * response. This is a special company dish, can be prepared in the morning and cooked hours later. I serve it with Squash Florentine.
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