Seven Seas Casserole
"Elegant, quick, and EASY casserole that is good enough for company! A favorite of mine--I could eat this several times a week LOL! From my mother. Over the years, I have tweaked the original recipe to suit my tastes. Hope you like it as much as I do! (Note: you may add a dash or two of celery salt, or "Beau Monde" seasoning, to the soup mixture for extra 'ooomph', if you like, but it is excellent as written.)"
photo by BecR2400
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 casserole
- Serves:
- 6
ingredients
- 1 (10 3/4 ounce) can cream of celery soup
- 3⁄4 cup milk (3/4 soupcan full)
- 1 1⁄4 cups rice, cooked (measured dry before cooking)
- 2 2 cups bay scallops or 2 cups other seafood, of your choice
- 10 ounces frozen baby peas (or peas and baby onions)
- 1⁄4 cup finely chopped onion
- 1 teaspoon lemon zest, finely grated (optional)
- 2 teaspoons lemon juice
- 2 tablespoons dry sherry (optional) or 2 tablespoons dry vermouth (optional)
- 8 slices American cheese
- paprika
directions
- Mix soup and milk in saucepan.
- Bring to a boil over medium heat, stirring occasionally.
- Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
- Turn into a buttered 2-quart casserole dish.
- Bake at 375 degrees for 25-30 minutes.
- remove from oven and top with slices of cheese; sprinkle with paprika.
- Return to oven for an additional 5 minutes, or until cheese melts.
- Remove from oven, and let rest for about 10 minutes before serving.
- Helpful Tips: I like to put the onion in with the rice while the rice is cooking. Also, be sure to use the designated small-sized shrimp, or bay scallops or other bite-sized seafood in this dish---DO NOT use large or jumbo shrimp or sea scallops unless you cut them up--- as you want a morsel of yummy seafood in every bite!
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Reviews
-
Wonderful comfort food, DH said it was the best shrimp hes ever had ( praise indeed ) He also said it was slap yo Mamma good and he did LOL. I used 1 lb frozen uncooked shrimp ( thawed, shelled and lightly sauteed in butter ) subbed cream of chicken soup with a dash of celery salt and added half mayonnaise , half milk. This is definately going to be a regular in our house. Thanks for a great recipe. -
good casserole thanks for the memories dee
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We felt there was too much rice for the rest of the ingredients. would make this again but use less rice. Frenchy -
This was a very good casserole! I loved it, it was easy to make, and you didn't need expensive ingredients...I just used the small "salad" shrimp that come in 1 lb. bags in the freezer case. Thanks for a great recipe.
Tweaks
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Wonderful comfort food, DH said it was the best shrimp hes ever had ( praise indeed ) He also said it was slap yo Mamma good and he did LOL. I used 1 lb frozen uncooked shrimp ( thawed, shelled and lightly sauteed in butter ) subbed cream of chicken soup with a dash of celery salt and added half mayonnaise , half milk. This is definately going to be a regular in our house. Thanks for a great recipe.
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
