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Herbed Seafood Casserole

Herbed Seafood Casserole
A friend shared this recipe when I needed a seafood dish for my annual Christmas Eve buffet. The casserole is wonderfully rich and creamy.—Donna Schmuland, Wetaskiwin, Alberta
12 ServingsPrep: 40 min. Bake: 50 min.

Ingredients

  • 1-1/2 cups uncooked long grain rice
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 3 celery ribs, thinly sliced
  • 1 medium onion, finely chopped
  • 1 medium carrot, shredded
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SEAFOOD:
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound bay scallops
  • 1 can (16 ounces) crabmeat, drained, flaked and cartilage removed
  • 5 tablespoons butter, cubed
  • 1/4 cup all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 1 package (8 ounces) cream cheese, cubed
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
© Taste of Home 2013

2 of 2

Herbed Seafood Casserole (continued)

Ingredients (continued)

  • 1/4 teaspoon dried thyme
  • TOPPING:
  • 1-1/2 cups soft bread crumbs
  • 2 tablespoons butter, melted

Directions

  • Cook rice according to package directions; stir in parsley and dill.
  • In a large skillet, saute the celery, onion and carrot in butter
  • until crisp-tender. Add the garlic, salt and pepper; cook 1 minute
  • longer. Stir into rice mixture; set aside.
  • Fill a large saucepan two-thirds full with water. Bring to a boil.
  • Reduce heat; carefully add shrimp. Cook, uncovered, for 30 seconds.
  • Add scallops; cook 2-3 minutes longer or until shrimp turn pink and
  • scallops are firm and opaque. Drain, reserving 1 cup cooking liquid.
  • Place seafood in a large bowl; stir in crab and set aside.
  • In another saucepan, melt butter; stir in flour until smooth.
  • Gradually stir in cream and reserved cooking liquid. Bring to a
  • boil; cook and stir for 2 minutes or until thickened and bubbly.
  • Reduce heat; stir in cream cheese and seasonings until cheese is
  • melted. Pour over seafood mixture and stir until blended.
  • Place rice mixture in a greased 13-in. x 9-in. baking dish; top with
  • seafood mixture. Combine bread crumbs and butter; sprinkle over the
  • top. Bake, uncovered, at 325° for 50-55 minutes or until golden
  • brown. Yield: 12 servings.
Nutrition Facts: 1 serving equals 404 calories, 20 g fat (12 g saturated fat), 150 mg cholesterol, 616 mg sodium, 29 g carbohydrate, 1 g fiber, 26 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