Connie K. Young Recipe

Seafood Casserole

By Connie K. Young stitches4749


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

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!

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
Find more recipes at goboldwithbutter.com
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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.

About this Recipe

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