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Florida Seafood Casserole Recipe

Florida Seafood Casserole Recipe photo by Taste of Home

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We have lots of friends from up North who come down here to Florida each winter to be our of the snow and in the sun. They always love to be served fresh seafood, a green salad and pie made with just-ripened strawberries. So I always try to accommodate them...and they usually compliment the chef!

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Florida Seafood Casserole Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

1/3 cup finely chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 cup half-and-half cream
2 cups cooked long grain rice
1 cup chopped cooked peeled shrimp
1 cup crabmeat, drained, flaked and cartilage removed
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons lemon juice
1 tablespoon chopped pimientos
1 tablespoon minced fresh parsley
1 cup (4 ounces) shredded cheddar cheese, divided

Directions

In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese.
Transfer to a greased 2-1/2-qt. baking dish. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Yield: 6 servings.

Originally published as Florida Seafood Casserole in Country Extra January 1993, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Florida Seafood Casserole

Florida Seafood Casserole

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Reviewed on May. 08, 2011 by darcien007

Fabulous! I sauted the onion and shrimp and scallops (frozen, but defrosted) with Old Bay and I threw in a package of crab not that imitation stuff. I squeezed on Lemon. I did not use flour. I had a jar of leftover Alfredo sauce which i poured all ove the seafood. Threw in a few peas with the water chestnuts. Used cooked rice pilaf and Orzo and threw all in a baking dish for 20 minutes. This is soooooooooooo good!!

Reviewed on Jan. 08, 2011 by landstromd

Good thing I taste tested first -- No flavor only a small amount of salt & pepper - very bland. However, I added 1-2 teaspoons of Old Bay Seasoning and WOW we all really loved it. NOW, I will make again!

Reviewed on Oct. 12, 2009 by abbyful

EXCELLENT! Very yummy, a nice change of pace.

Reviewed on Apr. 09, 2008 by annicehodge

Better picture in my documents - Recipes

Reviewed on Feb. 26, 2008 by FriedaG

This lovely casserole is a real winner for seafood lovers. I've made it several times when we've had guests who then requested the recipe. One time my husband and I were dinner guests where the hosts served the same recipe because it had been passed from friend to friend among our group -- a really good recipe gets around!