This Baked Seafood Casserole recipe will remind you of days at the seaside. It’s a delicious combination of shrimp, crab, tuna, and rice.
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 10servings
Ingredients
6ounceslong grain and wild rice mixprepared according to package directions (recommended: Ben's brand)
1cupchopped celery
1cupchopped onion
1cupchopped bell pepper
1tablespoonbutter
1tablespoonolive oil
10.5ouncescream of mushroom soup
½cupmayonnaise
1teaspoonWorcestershire sauce
1teaspoonsalt
1poundmedium shrimp
6ouncescanned tuna packed in oilwell drained
6ouncescanned crab meatwell drained
1cupbread crumbs
3tablespoonsbuttermelted
Instructions
Preheat the oven to 350 degrees F.
Cook the rice according to the package directions. Set aside.
Melt 1 tablespoon each of butter and olive oil in a large skillet. Add the celery, onion, and bell pepper and cook until tender.
Drain the rice mix and add it to the skillet with the vegetables. Stir together until blended.
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 the shrimp.
In a large bowl combine the well-drained shrimp, crab meat, and tuna.
To the bowl, add the cream of mushroom soup, mayonnaise, Worcestershire sauce, and salt. Stir together to mix.
Add the rice and vegetable mixture to the seafood and mix well.
Turn the mixture out into a well-greased 9x13 casserole dish.
Evenly sprinkle the top with bread crumbs.
Pour melted butter over the bread crumbs.
Bake for 30-45 minutes or until bubbly.
Notes
Leftovers may be stored in the fridge for up to 3 days. Just make sure that it is in a sealed, air-tight container. Reheat smaller portions in the microwave until warm or a larger amount in the oven at 350 degrees for about 15 minutes or until warmed through.
Lower fat options for the mayonnaise and cream of mushroom soup work well in this recipe.