Who doesn’t love a one-dish meal? Something that you can put together, stick in a pot or the oven and forget until it’s done. Soups, stews, crock-pot meals, casseroles. Most can be made ahead and cooked whenever you’re ready. All are great choices for busy cooks.
This seafood casserole combines some of our favorite things – shrimp, crab, tuna, rice. Yum. It’s great for a family meal, but good enough for company, too. One word of warning – it’s very rich. A small portion goes a long way! Serve something light, like a fresh green salad, on the side. I like the mixed field greens with a classic vinaigrette. A citrus based dessert is particularly good with this casserole.
Let’s get started:
1 box Uncle Ben’s long gain and wild rice, prepared according to package directions
1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper
1 tblsp. butter
1 tblsp. olive oil
1 can cream of mushroom soup
½ cup mayonnaise
1 tsp. Worcestershire sauce
1 tsp. salt
1 lb. medium shrimp
1 6 oz. can tuna packed in oil, well drained
1 6 oz. can crab meat
1 cup bread crumbs
3 tblsp. butter, melted
Preheat the oven to 350.
Yes, the recipe starts with a box mix! Now, if you want to make your own seasoned long grain and wild rice, please be my guest. I don’t mind taking some help from a mix once in a while. Cook rice according to the package directions. Set aside.
Chop the peppers, onion, garlic and celery. I mixed up the colors of the peppers, but you can use all green, all red, whatever you like.
Next melt 1 tblsp. butter and olive oil in a large skillet. Cook celery, onion, and bell pepper until tender.
Drain the rice mix and add to skillet with vegetables. Stir together well to blend.
Bring 4-5 cups of water to a boil in a large pot. Cook the shrimp briefly just until they turn pink (approximately 2 minutes). Drain shrimp.
In a large bowl combine the well-drained shrimp, crab meat and tuna.
Add the cream of mushroom soup, mayonnaise, Worcestershire sauce and salt.
Add the rice and vegetables mixture to the seafood and mix well.
Turn the mixture out into a well-greased 9×13 casserole dish. Evenly sprinkle the top with bread crumbs. Pour melted butter over bread crumbs.
Bake for 30-45 minutes or until bubbly. Makes 10-12 servings.