Subj : Leftover Odds & Ends - 07
To   : All
From : Dave Drum
Date : Tue Nov 19 2024 17:58:00

Make-Ahead Summer Casseroles 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp & Crab Casserole
 Categories: Seafood, Rice, Vegetables, Chilies, Cheese
      Yield: 8 servings
 
 17 1/2 oz (2 pkg) ready-to-serve long
           - grain & wild rice
    1/4 c  Butter; in cubes
      2    Celery ribs; chopped
      1 md Onion; chopped
      3 tb A-P flour
  1 1/2 c  Half & Half cream
      1 ts Seafood seasoning
    3/4 ts Salt
    1/2 ts Hot pepper sauce
    1/4 ts Pepper
  1 1/2 lb Uncooked U-40 shrimp; peeled
           - deveined
     12 oz (2 cans) lump crabmeat;
           - drained, picked over
      1 c  Shredded Colby-Monterey Jack
           - cheese
 
  Set oven @ 350ºF/175ºC.
  
  Spread rice into a greased 13" X 9" baking dish. In a
  large skillet, heat butter over medium-high heat. Add
  celery and onion; cook and stir until tender, 6-8
  minutes. Stir in flour until blended; gradually whisk in
  cream. Bring to a boil, stirring constantly; cook and
  stir until thickened, 1-2 minutes.
  
  Stir in seafood seasoning, salt, pepper sauce and
  pepper. Fold in shrimp and crab. Spoon over rice.
  Sprinkle with cheese. Bake, covered, until shrimp turn
  pink, 40-45 minutes. Let stand 5 minutes.
  
  TO MAKE AHEAD: Can be made a day in advance. Prepare
  recipe as directed, cooling sauce slightly before adding
  shrimp and crab. Cover and refrigerate overnight. Remove
  from the refrigerator 30 minutes before baking. Bake as
  directed.
  
  Jan Bartley, Evergreen, North Carolina
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Cakes: 66 cents    Upside Down Cakes: 99 cents
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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