SEAFOOD AND RICE BAKE
SEAFOOD AND RICE BAKE
2 cans cream of shrimp soup
3 cups milk
2 pounds raw medium-size shrimp, shelled and deveined
1-pound bay scallops
4 cups ‘instant’ white rice
1-pound imitation crabmeat, crumble into small pieces or shreds
1 cup chopped red pepper
1, 10-ounce package frozen peas, thawed
½ teaspoon Old Bay seasoning
1 teaspoon salt
1 teaspoon black pepper
1 cup half and half
50 crumbled Ritz cracker crumbs
4 tablespoons melted butter
Mix together 1 can of soup and 3 cups of milk in saucepan until almost boiling. Stir in scallops and bring mixture back to near boil. Remove from heat and stir in shrimp and rice. Let stand for 5 minutes while you mix the rest of the ingredients together.
In a large bowl, mix crabmeat, red pepper, peas, remaining can of soup, seasonings, and half and half. Add the rice mixture and mix well.
Transfer mixture into greased 9” x 13” pan. Combine the Ritz cracker crumbs and melted butter and top the casserole evenly with the buttered crumbs.
Can be covered and refrigerated overnight.
Bake at 375° for 45 minutes to 1 hour until the cracker crumbs are browned and the filling is bubbly and hot. Let sit for 5-10 minutes to set before serving.

Seafood
Casseroles