Thursday, January 14, 2010

Florida Seafood Casserole

Florida Seafood Casserole 1/3 cup minced onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 cup half-n-half cream
2 cups cooked rice
1 cup peeled cooked shrimp
1 cup flaked crabmeat, cooked
1 8oz can sliced water chestnuts, drained
2 tablespoons lemon juice
1 tablespoon chopped pimento
1 tablespoon snipped fresh parsley
1 cup shredded cheddar cheese, divided

In a small saucepan, saute onion in butter. Stir in flour, salt and pepper until smooth. Gradually whisk in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat, stir in rice, shrimp, crab, water chestnuts, lemon juice, pimento, parsley and 1/2 cup cheese.
Spoon into a greased 2-1/2 qt. baking dish. Bake uncovered at 350 degrees for 25 minutes or until heated through. Sprinkle with remaining cheese just before serving.
Note: I left out the water chestnuts and parsley (because I didn't have them!) and doubled the recipe. It was very yummy!

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