This is a print preview of "Seafood Casserole" recipe.

Seafood Casserole Recipe
by Pamela Denise Miller

Seafood Casserole

Rice casserole stuffed with seafood and veggies.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Ingredients

  • 1 package long grain and wild rice
  • 1 pound frozen crabmeat or 2 1/2 cups canned lump crab meat drained
  • 1 pound cooked medium shrimp
  • 2 celery ribs, chopped
  • 1/2 cup finely chopped green pepper
  • 1 can (4 oz.) mushrom stems and pieces, drained
  • 1 jar (2 oz.) diced pimientos, drained
  • 1 cup mayonnaise
  • 1 cup 2 % mild
  • 1/2 teaspoon pepper
  • Dash Worcestershire sauce
  • 1/4 cup dry bread crumbs

Directions

  1. Cook rice according to package directions. Meanwhile, preheat oven to 375 degrees
  2. In a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice.
  3. Transfer to a greased 13 x 9 in baking dish. Sprinkle with bread crumbs. Bake, uncovered, 40 to 50 minutes or until bubbly.