Rice Seafood Casserole

  • Yield : 6 - 8
  • Servings : 6 - 8
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m
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Leftover rice? Hungry for a seafood dish? This is a great dish for both those needs.


  • 1/4 cup green onions, chopped
  • 1/2 cup onions, diced
  • 1/2 stick butter or margarine
  • 1/2 can Rotel tomatoes
  • 1 can cream of mushroom soup
  • 1 can small shrimp or crabmeat or both
  • 2 cups cooked rice
  • 1 1/2 tsp Worcestershire sauce
  • salt and pepper to taste
  • bread crumbs
  • parsley for garnishment


Step 1

Preheat oven to 350 degrees.

Step 2

With a wooden spoon in a heavy duty aluminum pot, sauté chopped green and white onions in butter on low heat until onions are transparent.

Step 3

Add Rotel tomatoes and mushroom soup. Simmer for 5 minutes stirring occasionally. Add crabmeat, shrimp or both. Fold in cooked rice. Add the Worcestershire sauce and season to taste with salt and pepper. Spread evenly in a casserole dish and sprinkle with bread crumbs.

Step 4

Bake for 30 minutes at 350 degrees in a 9x9 casserole dish. Garnish with sprigs of parsley.

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Kaplan, Louisiana Louisiana
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