Shrimp and Crab Casserole II2004-07-22
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 1:30 h
- Ready In : 2:0 h
- Add to Recipe Box
Sometimes you just don’t have fresh or frozen shrimp on hand and are hungry for a seafood casserole. This will work for you using canned shrimp and crabmeat.
- 2 cups rice
- 1/2 cup water
- 1 bell pepper, chopped
- 1 bunch green onions, chopped
- 1/2 stick margarine or butter
- 1 (10 oz) can cream of onion
- 1 (10 oz) can cream of celery
- 2 (4 oz) cans shrimp
- 1 (6 oz) can crabmeat
- 1/2 tsp black pepper
- 1/4 tsp cayenne
Wash rice well.
Melt the butter/margarine and stir in the rice (but do not brown) in a medium skillet. Add the bell pepper and onions and sauté.
In the same skillet add the water, soups, seasonings and seafood. Note you may need to add a small amount of salt. I generally do not.
Place in a greased casserole dish, cover and bake at 350 degrees for 1 1/2 to 2 hours until rice is completely cooked. Stir halfway through the cooking process and towards the end.