Connie K. Young Recipe

Seafood Casserole

By Connie K. Young stitches4749

Recipe Rating:
Large Family
Prep Time:
Cook Time:
Cooking Method:

Connie K.'s Story

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.

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!


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 Step-By-Step

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

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #Casserole, #Seafood

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Oct 16, 2013 - Connie K. Young shared a photo of this recipe. View photo
Connie K. Young stitches4749
Dec 13, 2012
Yes, I do. Thanks!
Becky Graves BeckyG1
Dec 12, 2012
Do you thaw out the scallops?
Connie K. Young stitches4749
Aug 8, 2012
It says on the box or bag of rice. You will enjoy it.
Cindy Pierce cindypinsd
Aug 8, 2012
I'd love to try this but not sure how much rice to use. How much are you considering to be a serving?