Best Cys Seafood Casserole Recipes

SEAFOOD CASSEROLE

Seafood Casserole image

A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. -Nancy Billups, Princeton, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

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 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

Steps:

Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the 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., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

Nutrition Facts : Calories 585 calories, Fat 34g fat (5g saturated fat), Cholesterol 209mg cholesterol, Sodium 1045mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

CREAMY SEAFOOD CASSEROLE

Creamy Seafood Casserole image

Rich and flavorful with shrimp and scallops. Served with rice. This dish will wow your guests when you entertain. From Southern Living.

Provided by PalatablePastime

Categories Weeknight

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 lbs large shrimp, peeled and deveined
1 1/2 cups dry white wine
1/4 cup chopped onion
1/4 cup fresh parsley sprig
4 tablespoons butter, divided
1 teaspoon salt
1 lb bay scallop
3 tablespoons flour
1 cup half-and-half
2 ounces swiss cheese, shredded
1 tablespoon lemon juice
3/4 teaspoon lemon-pepper seasoning
1 (7 ounce) can sliced mushrooms, drained
1 cup soft breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup sliced almonds
2 tablespoons butter, melted
steamed rice

Steps:

In a large pot, place wine, onion, parsley, 1 tbsp of the butter, and the salt.
Bring to a boil.
Add seafood and cook until shrimp turn pink, about 3 minutes.
Drain shrimp, and reserve 2/3 cup of broth.
Place remaining butter in pan and add flour and cook 1 minute, stirring.
Add half and half gradually, stirring constantly, until mixture thickens.
Add Swiss and stir until cheese melts.
Add lemon juice and lemon-pepper seasoning to reserved broth and stir into sauce gradually.
Add shrimp and mushrooms to pan.
Place mixture into a large buttered casserole dish.
Cover with foil or a lid and bake at 350°F for 40 minutes.
Mix breadcrumbs with melted butter, Parmesan and almonds.
Sprinkle mixture evenly over the casserole and bake 10 minutes more.
Allow to stand 10 minutes before serving.
Serve with steamed rice.