#56 Florida Seafood Casserole

Taken from allrecipes.com
The photo doesn't really do it justice.


Ingredients (serves 6)

  • 1/3 cup minced onion
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup light cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon chopped pimento
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 2 tablespoons lemon juice
  • 1 tablespoon snipped fresh parsley
  • 1 cup flaked cooked crabmeat
  • 1 cup peeled cooked shrimp
  • 2 cups cooked rice
  • 1 cup shredded Cheddar cheese, divided

Directions

  1. In a saucepan, saute onion in butter; blend in flour. Add milk and cream; cook and stir until thick and bubbly. Remove from the heat; stir in salt, pepper, pimiento, water chestnuts, lemon juice, parsley, crabmeat, shrimp, rice and half of the cheese. Spoon into a 2-1/2-qt. casserole. Bake at 350 degrees F for 25 minutes or until heated through. Sprinkle with remaining cheese just before serving.

Taste: 4/5  This had a really nice, creamy texture and a strong seafood taste.  The only thing that kept it from a 5/5 score was the feeling some little spice or seasoning was missing.  I put a dash of dried red chili pepper flake on the leftovers and it was very good.  This barely missed the 20 min to oven category because of having to cook the rice first.  I would still rate it a pretty quick and easy meal.

Brit-rating: Refused to try it. "You know I don't eat that kind of stuff."

Leftoverability: 5/5  I made a 2 serving amount and had the leftovers for lunch the next day. 

Serve to guests:  This probably woudn't be on my dinner party menu because it lacks that pizazz of what I would want for a dinner party.  However, I would take it to a casual potluck.

Make again? 5/5  Definitely.  I want to tweak the seasoning--starting with trying a dash of paprika on top.

Serve with suggestions:  crusty bread and a nice salad.

Posted by Recipe 1 K at 1/17/2011 12:15 PM
Categories: casserole, seafood and fish, casseroles
 

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