Bayou Country Seafood Casserole
CATEGORIES
INGREDIENTS
  • Cooking Time: 30 min.
  • Servings: 8
  • Preparation Time: 35 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
  • * TOPPING:
  • * 2 tablespoons butter, melted
  • * 1/3 cup dry bread crumbs
  • * 2 tablespoons snipped fresh parsley
DIRECTIONS
  1. 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.
  2. 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.