Menu
Seafood Casserole Seafood Casserole
Special Seafood Casserole Special Seafood Casserole
Seafood Rice Casserole Seafood Rice Casserole
Louisiana Shrimp Casserole Louisiana Shrimp Casserole
Shrimp & Crab Casserole Shrimp & Crab Casserole
Fish Casserole Fish Casserole
Creamy Seafood Casserole Creamy Seafood Casserole
Seafood Medley Seafood Medley
Golden Shrimp Brunch Casserole Golden Shrimp Brunch Casserole
Shrimp and Rice Casserole Shrimp and Rice Casserole
Seafood Lasagna Seafood Lasagna
Fettuccine Shrimp Casserole Fettuccine Shrimp Casserole
Herbed Seafood Casserole Herbed Seafood Casserole
Shrimp & Macaroni Casserole Shrimp & Macaroni Casserole
Seafood Enchiladas Seafood Enchiladas
Seafood Stew Seafood Stew
Seafood Pasta Delight Seafood Pasta Delight
Seafood Soup Seafood Soup
Seafood Pasta Seafood Pasta
Seafood Dip Seafood Dip

Florida Seafood Casserole

4 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 25 min.

Makes

6 servings

Updated: Oct. 12, 2022
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!
Florida Seafood Casserole
Florida Seafood Casserole Recipe photo by Taste of Home
Next Recipe

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 whole 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 shredded cheddar cheese, divided

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 each: 372 calories, 19g fat (12g saturated fat), 123mg cholesterol, 543mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 19g protein.