CHARLESTON LOW COUNTRY SEAFOOD CASSEROLE

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Charleston Low Country Seafood Casserole image

A great way to combine all your favorite ocean creatures in a southern favorite. a quick treat for last minutes guest especially if you already have the seafood in the freezer. The next sale on seafood cook a little and set aside then freeze, once you have enough for 3 lbs of various seafood you have got a great dish to make. Or use all one kind up to you and your preference

Provided by Shawn C

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

3 lbs cooked fresh seafood (shrimp, scallops, oysters, clams)
1 cup cooked rice
2 tablespoons butter
1/2 cup chopped red pepper
1 cup sliced mushrooms
1 cup chopped celery
1/2 cup chopped vidalia onion
3/4 cup heavy whipping cream
1 (10 3/4 ounce) can cream of mushroom soup
1 cup mayonnaise
1 tablespoon Worcestershire sauce
black pepper or cayenne pepper

Steps:

  • in large nonstick skillet over medium heat saute/sweat in butter the red pepper, mushrooms, celery and onions.
  • if seafood isn't cooked you can cook it in some boiling water with very little salt if any or maybe a pinch of oldbay seasoning.
  • mix all ingredients into a casserole dish that is either buttered or sprayed to prevent sticking.
  • bake at 375 degrees for about 40 minutes until cook through.

Nutrition Facts : Calories 291.4, Fat 23.3, SaturatedFat 9, Cholesterol 45.8, Sodium 515.5, Carbohydrate 19.5, Fiber 0.7, Sugar 3.9, Protein 2.5

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