My life as a working mom makes it a bit harder for me to cook for a long time during weekdays. This is the reason why I try my best to find easy to make recipes that don’t require me to spend all day in the kitchen. I always make sure that these meals, while easy, taste really good. What’s most important to me is the way my family feels content and happy after eating the food that I cooked. This seafood casserole is super easy to make and super tasty too. This is probably one of my family’s favorites now.
Check out what our friends from Lana’s Cooking? have to say about this recipe:
“Who doesn’t love a one-dish meal? Something that you can put together, stick in a pot or the oven and forget until it’s done. Soups, stews, crock-pot meals, casseroles. Most can be made ahead and cooked whenever you’re ready. All are great choices for busy cooks.”
I have always been a fan of one-pot meals because they are convenient yet the quality of the meal is never sacrificed. I always want the best for my family. If the recipe is delicious and convenient to make at the same time, then I am all for it!
Ingredients
1 box Uncle Ben’s long gain and wild rice, prepared according to package directions
1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper
1 tbsp. Land O Lakes butter
1 tbsp. Bertolli olive oil
1 can Campbell’s cream of mushroom soup
½ cup Kraft mayonnaise
1 tsp. Worcestershire sauce
1 tsp. Morton salt
1 lb. medium shrimp
1 6 oz. can Starkist tuna packed in oil, well drained
1 6 oz. can Chicken Of The Sea crab meat
1 cup Progresso bread crumbs
3 tbsp. Land O Lakes butter, melted
Instructions
Preheat the oven to 350.
Cook rice according to package directions. Set aside.
Meanwhile, melt 1 tblsp. butter and olive oil in a large skillet. Cook celery, onion, and bell pepper until tender.
Drain the rice mix and add to skillet with vegetables. Stir together well to blend.
Bring 4-5 cups of water to a boil in a large pot. Cook the shrimp briefly just until they turn pink (approximately 2 minutes). Drain shrimp.
In a large bowl combine the well-drained shrimp, crab meat and tuna. Add the cream of mushroom soup, mayonnaise, Worcestershire sauce and salt.
Add the rice and vegetables mixture to the seafood and mix well.
Turn the mixture out into a well-greased 9×13 casserole dish.
Evenly sprinkle the top with bread crumbs. Pour melted butter over bread crumbs.
Bake for 30 minutes or until bubbly.
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Quick Tip: The recipe uses rice box mix. If you want to make your own seasoned long grain and wild rice, it’s fine.
Thanks again to Lana’s Cooking for this amazing recipe.
