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A family favorite, this rice casserole is stuffed with plenty of seafood and veggies. It's hearty, homey and so easy to make! —Nancy Billups Princeton, Iowa
Nutritional Facts 1 serving (1-1/2 cups) equals 585 calories, 34 g fat (5 g saturated fat), 209 mg cholesterol, 1,045 mg sodium, 31 g carbohydrate, 2 g fiber, 37 g protein.
Originally published as Seafood Casserole in Taste of Home February/March 2007, p8
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 20, 2013 by billionare
Excellent, I modified this recipe just a little bit. Saute shrimp in olive oil, Old Bay seasoning and a dash of lemon juice, also used two Tilapia filet cooked in the same shrimp juice, shredded when done and cheese. Topped with crab imperial sauce.
Reviewed on Feb. 12, 2012 by homeoftaste
I served the seafood over pasta and used canned clams in lieu of crabmeat. The meal was a hit. I plan to take the recipe to Florida and serve it to friends and family.
Reviewed on Sep. 06, 2011 by KitchenQueen60
I have a question. Could I substitute scallops for the crab meat and does the shrimp need to be pre-cooked or can it be raw.
Reviewed on Nov. 02, 2010 by brkornhaus
I used imitation crabmeat and was pleased with the result. My grocery store was out of diced pimientos, so I used 1/3 cup chopped sweet red pepper instead. An alternate version of this recipe could easily substitue pasta for the rice. I like the suggestion of a previous poster to add sliced water chestnuts. I will try that next time.
Reviewed on Sep. 26, 2010 by rgh4x4wheeler
My daughter-in-law made this for me on my birthday. We all LOVED it, and I will ask for it again on my next birthday.
Reviewed on Jun. 20, 2010 by christinebbd
I've made this recipe many times, it's a family favorite. I use the imitation crabmeat sold in the meat dept. at my grocery store. Sometimes I chop up tilapia fillets, using fish and crab. Another time I might use fish and shrimp...it depends on what I have on hand. It's an elegant dish to serve to guests and it's simple/fast enough to use for a mid-week dinner.
Reviewed on Apr. 05, 2010 by cwbuff
My family liked this recipe. I thought it came out a little runny, though. I would use 1 cup sour cream instead of milk. Also I would use crab that is in more lump form; the kind I used was more suitable to a crab dip. You can also add peas or broccoli to make it more of a one-dish meal. The water chestnuts were a good idea. A little Parmesan cheese sprinkled directly over the casserole at the end of baking, or mixed with the bread crumbs would improve it too.
Reviewed on Dec. 06, 2009 by amberbuddy
Delicious....... I added a can of drained water chestnuts which gave an added crunch.
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