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Seafood Casserole II Serves 8

½ cup butter

1 Vidalia onion, chopped

½ red bell pepper, chopped

1 cup chopped celery

2 cloves of garlic, minced

1lb peeled, tail off uncooked large shrimp

1lb lobster tail meat, chopped

1/2lb jumbo lump crabmeat

1 10.75oz can condensed cream of mushroom soup

1 10.74oz can condensed cream of celery soup

1 cup whole milk

4 cups cooked Basmati rice

3 tbsp green onions, chopped

3 tbsp chopped fresh parsley

1 tbsp Hot sauce

Salt & Freshly ground pepper

1 ½ cup panko bread crumbs

2 tbsp butter, melted

1 cup shredded cheddar cheese

Preheat the oven to 350°

Melt the butter in a large pot over medium high heat; Add the onion, pepper, celery and garlic. Cook until the vegetables become tender and the garlic is fragrant.

Add the shrimp and lobster cook until they turn pink. Do not overcook or your seafood will become chewy!

Add the condensed soups and the milk; simmer for about 5 minutes.

Gently fold in the crabmeat, rice, green onions, parsley and hot sauce. Season with salt & black pepper to taste.

In a small bowl, toss the Panko with the melted butter to coat.

Pour the mixture into a 9 x 13 baking dish. Sprinkle the Panko evenly over the top of the casserole and then repeat with the cheddar cheese. (you do not have to use all of the cheese.

Bake for 20 minutes or until bubbly and golden brown on top.

You may also divide the casserole mixture between 2 pie shells and then add toppings.

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