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Royal Seafood Casserole Recipe

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This recipe for Royal Seafood Casserole is from COOKING WITH THE WISE ONE, 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 (10.5 oz) cans cream of shrimp soup
½ c. mayonnaise
1 small onion, grated
¾ c. milk
salt, white pepper, seasoned salt, ground nutmeg, and cayenne pepper
3 lbs. shrimp, cooked and cleaned
1 (7.5 oz.) can crabmeat, drained
1 (5 oz.) can water chestnuts, drained and sliced
1½ c. diced celery
3 T. minced fresh parsley
1⅓ c. uncooked white long-grain rice, cooked until dry and fluffy
paprika
slivered almonds
Directions:
Directions:
Blend soup into mayonnaise in a large bowl. Stir until smooth. Add onion, then milk. Now begin seasoning; use a heavy hand because the rice is bland and so is the seafood. When mixture is well seasoned, combine with other ingredients except paprika and almonds. Check seasonings; add a few tablespoons milk if mixture seems dry; it should be moist. Put into a large shallow buttered casserole dish, sprinkle with paprika and scatter almonds generously over top. Bake uncovered at 350º for about 30 minutes or until hot and bubbly. Freezes well.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Shrimp tip: Split your shrimp horizontally. This makes it go further and the shrimp flavor permeates the mixture more thoroughly if slice this way.

You can also use fresh lump crabmeat in this dish - I like to use a whole pound of it - makes it extra yummy!

 

 

 

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