SEAFOOD RICE BAKE
2 cans Campbell’s Cream of Shrimp Soup
3 cups milk
2-pounds medium shrimp, peeled and deveined
1-pound bay scallops (or sea scallops cut into quarters
4 cups Minute Rice
1-pound imitation crabmeat, crumbled into small pieces
1 red bell pepper, chopped
1, 10-ounce package frozen peas, thawed
1/2 teaspoon Old Bay seasoning
1 teaspoon salt
1 teaspoon black pepper
1 cup half and half
6 tablespoons butter
50 Ritz crackers, crushed
Combine 1 can of the soup with 3 cups of milk in a large saucepan or pot, stirring, until almost boiling. Stir in scallops and bring mixture back to near boil. Remove from heat and stir in the shrimp (including any juices) and rice. Let stand for 5 minutes while you prepare the rest of the ingredients.
In a very large bowl, combine the crumbled crabmeat, red pepper, peas, remaining can of soup, the Old Bay, salt, pepper, and half & half. Stir to combine. Add the rice mixture and mix everything well.
Spread the mixture in a greased 9” x 13” pan.
Melt the butter in a medium saucepan and add the crushed crackers. Stir to coat and spread the buttered crumbs on top of the casserole. At this point the casserole can be covered with plastic wrap and refrigerated overnight.
Preheat oven to 375 degrees.
Bring the casserole to room temperature before baking. Bake for 45-50 minutes until the cracker crumbs are browned and the filling is bubbly and hot. Let sit for 5-10 minutes before serving.