Seafood Rice Casserole Recipe
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Seafood Rice Casserole
This hearty casserole features shrimp, imitation crabmeat, rice, and vegetables--all flavored by a scrumptious mayonnaise and tomato sauce.

3 cups sliced fresh mushrooms
1 Tbsp. cooking oil
2-1/2 cups cooked rice
1 8-oz. can sliced water chestnuts, drained
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1 cup mayonnaise or salad dressing
1 cup tomato juice
1/4 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. paprika
1 12-oz. pkg. frozen peeled, cooked shrimp, thawed
1 6- or 8-oz. pkg. flake-style imitation crabmeat
1/2 cup sliced almonds, toasted
1/2 cup shredded cheddar cheese (2 oz.)

In a large skillet, cook mushrooms in hot oil over medium heat about 5 minutes or until tender. In a very large bowl, stir together cooked mushrooms, cooked rice, water chestnuts, celery, onion, and green pepper. Stir in mayonnaise, tomato juice, salt, black pepper, and paprika; mix well. Stir in shrimp and imitation crabmeat.

Spoon seafood mixture into a greased 3-quart rectangular baking dish. Sprinkle almonds and cheddar cheese over. Bake in a 350 degree F oven for 30 to 35 minutes or until bubbly and the cheese is melted.

Makes 8 servings.


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