Treasures Of The Sea Casserole Recipes

TREASURES OF THE SEA CASSEROLE

Treasures of the Sea Casserole image

Make and share this Treasures of the Sea Casserole recipe from Food.com.

Provided by GeeWhiz

Categories Crab

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups cooked rice
2 tablespoons chopped celery
1 (10 1/2 ounce) can cream of mushroom soup, undiluted
2 tablespoons chopped green onions
2 tablespoons cream sherry
1/2 lb raw shrimp
1 tablespoon lemon juice
1/2 lb crabmeat or 1/2 lb sea leg
1/2 teaspoon Worcestershire sauce
1/2 cup shredded cheddar cheese
1/2 teaspoon dry mustard
2 tablespoons melted butter or 2 tablespoons margarine
1/4 teaspoon fresh ground pepper

Steps:

Mix together all ingredients and bake in a greased 1 ½ quart casserole dish, uncovered, at 375° for 40 minutes.

Nutrition Facts : Calories 416.9, Fat 16.5, SaturatedFat 8, Cholesterol 140.3, Sodium 1178, Carbohydrate 34.3, Fiber 0.5, Sugar 2.1, Protein 29.1

SEVEN SEAS CASSEROLE

Seven Seas Casserole image

Elegant, quick, and EASY casserole that is good enough for company! A favorite of mine--I could eat this several times a week LOL! From my mother. Over the years, I have tweaked the original recipe to suit my tastes. Hope you like it as much as I do! (Note: you may add a dash or two of celery salt, or "Beau Monde" seasoning, to the soup mixture for extra 'ooomph', if you like, but it is excellent as written.)

Provided by BecR2400

Categories One Dish Meal

Time 45m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 3/4 ounce) can cream of celery soup
3/4 cup milk (3/4 soupcan full)
1 1/4 cups rice, cooked (measured dry before cooking)
2 cups bay scallops or 2 cups other seafood, of your choice
10 ounces frozen baby peas (or peas and baby onions)
1/4 cup finely chopped onion
1 teaspoon lemon zest, finely grated (optional)
2 teaspoons lemon juice
2 tablespoons dry sherry (optional) or 2 tablespoons dry vermouth (optional)
8 slices American cheese
paprika

Steps:

Mix soup and milk in saucepan.
Bring to a boil over medium heat, stirring occasionally.
Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
Turn into a buttered 2-quart casserole dish.
Bake at 375 degrees for 25-30 minutes.
remove from oven and top with slices of cheese; sprinkle with paprika.
Return to oven for an additional 5 minutes, or until cheese melts.
Remove from oven, and let rest for about 10 minutes before serving.
Helpful Tips: I like to put the onion in with the rice while the rice is cooking. Also, be sure to use the designated small-sized shrimp, or bay scallops or other bite-sized seafood in this dish---DO NOT use large or jumbo shrimp or sea scallops unless you cut them up--- as you want a morsel of yummy seafood in every bite!

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