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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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.) 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 frozen small cooked shrimp or 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 |
Directions:
1. Mix soup and milk in saucepan.
2. Bring to a boil over medium heat, stirring occasionally.
3. Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
4. Turn into a buttered 2-quart casserole dish.
5. Bake at 375 degrees for 25-30 minutes.
6. remove from oven and top with slices of cheese; sprinkle with paprika.
7. Return to oven for an additional 5 minutes, or until cheese melts.
8. Remove from oven, and let rest for about 10 minutes before serving.
9. 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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