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Bayou Country Seafood Casserole

Bayou Country Seafood Casserole
Seafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they're used in a variety of recipes.
8 ServingsPrep: 35 min. Bake: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 celery rib, chopped
  • 6 tablespoons butter
  • 1 garlic clove, minced
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 pound uncooked shrimp, peeled and deveined
  • 1-1/2 cups cooked rice
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 4 slices day-old bread, cubed
  • 3/4 cup half-and-half cream
  • 1/4 cup chopped green onion tops
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • TOPPING:
  • 2 tablespoons butter, melted
  • 1/3 cup dry bread crumbs
  • 2 tablespoons snipped fresh parsley
© Taste of Home 2013

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Bayou Country Seafood Casserole (continued)

Directions

  • In a large skillet, saute the onion, green pepper and celery in
  • butter until tender. Add garlic; cook 1 minute longer. Add soup and
  • shrimp; cook and stir over medium heat 10 minutes or until shrimp
  • turn pink. Stir in the rice, crab, bread cubes, cream, onion tops
  • and seasonings.
  • Spoon into a greased 2-qt. baking dish. Combine topping ingredients;
  • sprinkle over casserole. Bake uncovered at 375° for 25-30
  • minutes or until heated through. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 329 calories, 17 g fat (10 g saturated fat), 147 mg cholesterol, 822 mg sodium, 25 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013