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Seafood Casserole Recipe
Seafood Casserole Recipe photo by Taste of Home

Seafood Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6 servings

Ingredients

  • 1 package (6 ounces) long grain and wild rice
  • 1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained
  • 1 pound cooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces
  • 2 celery ribs, chopped
  • 1 medium onion, finely chopped
  • 1/2 cup finely chopped green pepper
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup mayonnaise
  • 1 cup 2% milk
  • 1/2 teaspoon pepper
  • Dash Worcestershire sauce
  • 1/4 cup dry bread crumbs

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.

Directions

  1. Cook rice according to package directions. Meanwhile, preheat oven to 375°.
  2. In a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice.
  3. Transfer to a greased 13x9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, 40-50 minutes or until bubbly. Yield: 6 servings.
Originally published as Seafood Casserole in Taste of Home February/March 2007, p8

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.

Light-Bodied White Wine

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

Reviews for Seafood Casserole

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 22, 2014

"This is a wonderful recipe with a few changes. Definetely sour cream instead of milk, I also used leeks instead of onions (which I sauted for just a minute) As suggested I added peas and raw red pepper instead of pimentos. Also added a sprinkle of hot pepper flakes and a little more worcestershire sauce. Topped with breadcrumbs and parmesan cheese last 15 minutes. Fortunately I live where we catch our own crab and added raw prawns which I used instead of shrimp."

MY REVIEW
Reviewed Oct. 13, 2013

"My daughter is vegetarian but will eat fish, and it's Thanksgiving here in Canada. I decided to try this for our Thanksgiving dinner. I read all the preceding reviews and decided on my grocery shop to get sole, shrimp, clams and crabmeat. I used fresh green beans as an added vegetable (the long skinny Chinese ones). It was one of the best meals I've ever cooked. It's an expensive dish but almost no time in prepping, and the wow factor is super worth it."

MY REVIEW
Reviewed Jan. 20, 2013

"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."

MY REVIEW
Reviewed Feb. 12, 2012

"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."

MY REVIEW
Reviewed Sep. 6, 2011

"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."

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