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