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Seafood Casserole

2 cans cream of shrimp soup
1/2 c. mayonnaise
1 sm. onion, grated
3/4 c. milk
Salt and pepper (cayenne)
Worcestershire sauce
Lemon juice to taste
3 lb. shrimp (cleaned and boiled)
1 can (5 oz.) crab meat (rinsed and drained)
1 can water chestnuts, drained and sliced
3/4 c. diced celery
1/4 c. diced bell pepper
1 1/2 c. uncooked rice (cook and cool)
Paprika and sliced almonds for garnish

Blend together soup and mayonnaise, add remaining ingredients. If mixture is dry, additional milk may be added. Bake at 350 degrees for 30 minutes.
Serves 4 to 5.

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