Seafood Casserole

Connie K. Young Recipe

By Connie K. Young stitches4749

Again, I got this my from sister-in-law. She was a gourmet cook. My kids loved this growing up. I still make it on special occasions. You can actually add any kind of seafood you want with this. I love these ingredients.


Recipe Rating:
 3 Ratings
Serves:
Large Family
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
A wonderfully simple and hearty anytime meal! The stuffing adds a bready texture to the mix, so adjust the amounts to your liking. De-lish!

Ingredients

8 servings
wild rice or minute rice cooked
1 small can(s)
cream of mushroom soup
1/2 small
bell pepper, chopped
1 lb
pre-cooked shrimp
1 small
bag of frozen scallops
1 can(s)
canned crabmeat, flaked
2 tsp
curry powder
1 small can(s)
cream of celery soup
1 1/2 c
fresh mushrooms, any kind
1 pkg
pepperidge farm stuffing mix
enough butter to mix with pepperidge farm mix

Directions

1
combine all ingredients with rice. spray 9x13" pan to coat. Put mixed ingredients into pan.
2
mix the stuffing with butter and add on top of casserole.
3
Bake 350 degrees for 1 hour.