surf and turf tiger casserole

How To Make surf and turf tiger casserole

• 1

  Preheat oven to 375 degrees F.
• 2

  Coat the bottom and sides of a 9x9-inch baking dish with cooking spray. Add pepperjack cheese cubes.
• 3

  Place rice in the medium pot of water. Bring to a boil and reduce heat to low. Cover and simmer 10 minutes. Transfer to a baking dish with pepperjack cheese cubes.
• 4

  In a medium bowl, combine the shrimps, creole seasoning, dry onion soup mix, garlic powder and 1/2 cup tiger sauce; mix well.
• 5

  Heat the avocado oil in a large, deep skillet over medium heat. Add shrimp mixture and saute for 5 minutes or until pink. Stir in chopped red bell pepper. Remove from heat. Transfer to a large serving plate.
• 6

  In a another medium bowl, combine sliced steak, chopped vidalia onion, black pepper, steak seasoning, Dijon mustard and 1/2 cup tiger sauce; mix very well until blended.
• 7

  Heat the margarine in a same skillet over medium-high heat. Add steak mixture and saute for 6 minutes or until no longer pink. Remove from heat. Set aside.
• 8

  In a small bowl, combine cheddar cheese soup and remaining tiger sauce; whisk together until smooth. Set aside.
• 9

  Add the shrimp mixture and steak mixture into rice mixture; mix well. Pour soup mixture over shrimp and steak mixture. Sprinkle with shredded extra sharp cheddar cheese.
• 10

  Bake for 30 minutes or until the casserole is golden brown.
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