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Village Seafood Casserole

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C, D, P
    MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 package (8 ounces) cream cheese

    2. 1 1/2 stick butter or margarine

    3. 2 large onion , chopped

    4. 1 green bell pepper , chopped

    5. 2 celery stalks, chopped

    6. 1/2 pound fresh sliced mushroom s

    7. 1 pound peeled & deveined shrimp

    8. 1 TBSP. garlic salt

    9. 1 tsp. Tabasco sauce

    10. 1/2 tsp. red Cayenne pepper

    11. 1 tsp Cajun seasoning

    12. 1 can cream of mushroom soup, undiluted

    13. 1 1/2 cup cooked medium grain rice

    14. 1-pound fresh crabmeat

    15. Grated cheddar cheese

    16. Ritz cracker crumbs

    Instructions Jump to Ingredients ↑

    1. In small saucepan, melt cream cheese & 1 stick of butter together on low heat. In a separate pan, melt remaining ½ stick butter; add onions, bell pepper, celery, & mushrooms, Sauté until vegetables are tender. Add shrimp & sauté until shrimp are pink. Add garlic salt, Tabasco, red pepper, soup, rice, & cream cheese mixture; mix well. Gently spoon in crabmeat. Pour into 2-3 quart casserole dish, top with Ritz cracker crumbs & cheddar cheese. Bake in a 350 degree-oven for 30 to 45 minutes, or until bubbly.

    2. Lynn Byers McClellan

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