Seafood Casserole Recipe

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Seafood Casserole

Lisa Mersereau


We have an abundance of fresh Seafood in the Pacific NW. This an easy casserole that is decadent, tasty and sure to please any crowd.
The longest item to prep is cooking the rice. This recipe can be easily doubled.

★★★★★ 2 votes
30 Min
50 Min


2 c
cooked rice
1 can(s)
sliced water chestnuts (4 oz)
1/3 c
chopped onion
1/2 c
chopped celery
1/3 c
chopped green pepper
1/2 tsp
lemon pepper
1/2 tsp
garlic salt
1 c
1 c
tomato juice
1/4 lb
fresh dungeness crab shelled and in pieces, or substitute 1 can crab
1/3 lb
bay scallops
1/2 lb
salad shrimp
1 1/2 c
shredded colby jack cheese, cheddar is great too


1Mix 2 cups cooked rice, water chestnuts, onion, celery green pepper, lemon pepper and garlic salt together. Place in buttered 1 1/2 quart casserole dish.
2Mix together 1 cup mayonnaise and 1 cup tomato juice until creamy. Pour 1/2 of this sauce over rice mixture.
3Layer crab, scallops and shrimp over rice.
4Pour remaining sauce mixture on top of seafood. Cover and bake at 375 for 30 minutes.
5uncover: sprinkle 1 1/2 cups shredded cheese on top. Bake an additional 20 minutes until cheese is bubbly and starting to brown.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy