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  • ROYAL SEAFOOD CASSEROLE

    1 vote
    ROYAL SEAFOOD CASSEROLE
    Prep time:
    Cook time:
    Servings: 10
    by JUDY B
    40 recipes
    		 >

    Ingredients

    • 2 (10 1/2 oz)cans condensed cream of shrimp soup
    • 1/2 cup mayonnaise
    • 1 small onion, grated
    • 3/4 cup milk
    • salt, white pepper, seasoned salt, ground nutmeg, and cayenne
    • 3 pounds raw shrimp, cooked and cleaned
    • 1 (71/2 oz) can crabmeat, drainted
    • 1 (5 oz) can water chestnuts, drained and sliced
    • 1 1/2 cups diced celery
    • 3 tablespoons minced fresh parsley
    • 1 1/3 cups uncooked white long grain rice, cooked until dry & fluffy
    • paprika
    • slivered almonds

    Directions

    1. Blend soup into mayonnaise in a large bowl. Stir until smooth
    2. Add onion, then milk.
    3. Now begin seasoning; use a heavy hand because the rice is bland and so it the seafood.
    4. when mixture is well seasoned, combine other ingredients
    5. excep paprika and slivered almonds
    6. check seasonings; add a few tablespoons of milk if mixture is dry;
    7. it should be moist.
    8. turn into large, shallow buttered casserole
    9. sprinkle with paprika and scatter almonds generously over top
    10. bake uncovered at 350 degrees for about 30 minutes, or
    11. until hot and bubbly.
    12. freezes well

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