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Seven Seas Casserole

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“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.)”
READY IN:
45mins
SERVES:
6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix soup and milk in saucepan.
  2. Bring to a boil over medium heat, stirring occasionally.
  3. Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
  4. Turn into a buttered 2-quart casserole dish.
  5. Bake at 375 degrees for 25-30 minutes.
  6. remove from oven and top with slices of cheese; sprinkle with paprika.
  7. Return to oven for an additional 5 minutes, or until cheese melts.
  8. Remove from oven, and let rest for about 10 minutes before serving.
  9. 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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