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Bayou Country Seafood Casserole

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Member since 2008

Serves 8 | Prep Time 35 min. | Cook Time 30 min.


* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 1 celery rib, chopped
* 1 garlic clove, minced
* 6 tablespoons butter
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 pound uncooked shrimp, peeled and deveined
* 1-1/2 cups cooked rice
* 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
* 4 slices day-old bread, cubed
* 3/4 cup half-and-half cream
* 1/4 cup chopped green onion tops
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* Dash cayenne pepper
* 2 tablespoons butter, melted
* 1/3 cup dry bread crumbs
* 2 tablespoons snipped fresh parsley

In a large skillet, saute onion, green pepper, celery and garlic in butter until tender. Add soup and shrimp; cook and stir over medium heat 10 minutes or until shrimp turn pink. Stir in rice, crab, bread cubes, cream, onion tops and seasonings.

Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered at 375° for 25-30 minutes or until heated through. Yield: 8 servings.

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