Southern Living 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.

SHRIMP CASSEROLE -- SOUTHERN LIVING

Shrimp Casserole -- Southern Living image

This is from Southern Living. So good. I posted as written. However, if you can actually find "cream of shrimp soup" send me some as I have never seen it. NOTE: I sub 1 can cheese soup & 1 can cream of celery for the two cans of cream of shrimp and add some extra shrimp and I think it is good! Prep time includes time to cook rice and shrimp in skillet. :) Also, I will separate this into TWO casserole dishes, then cook one all the way (follow recipe through to the end) and the other I freeze right before sprinkling with cheese. I am jsut careful to eat it within about one month since there is seafood in the casserole. Also, sometimes I make half chicken/half shrimp or one of each. When I add chicken instead of the cream of celery soup I use cream of chicken. I always use the cheese soup. Really the possibilities are endless :) Also, add some cayenne pepper if you like it spicy! We ALWAYS add cayenne!

Provided by SarahBeth

Categories White Rice

Time 1h5m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups uncooked long-grain rice
1 1/2 lbs medium shrimp, raw, peeled and deveined
1/2 cup butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup cheddar cheese, shredded
1/4 cup fine dry breadcrumb

Steps:

Prepare rice according to package directions.
Preheat oven to 350*F.
Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender.
Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
Combine shrimp mixture and rice.
Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
Bake for 25 minutes or until cheese is melted.
ENJOY! I like to serve this with french bread warm from the bread machine!

Nutrition Facts : Calories 464.2, Fat 21.6, SaturatedFat 12.8, Cholesterol 185.9, Sodium 1065, Carbohydrate 40, Fiber 1.7, Sugar 1.7, Protein 26.3

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