Seafood Casserole

By NickiR

Excellent. Can also be used as an appetizer in scallop shells, or served in mini tarts as a warm hors d'oeuvre.

Ingredients

• 1/3 cup uncooked rice
• 1/2 lb bay scallops (small)
• 1 can mushrooms or equivalent fresh mushrooms (sliced)
• 2 Tbsp. margarine/butter
• 1 small onion - grated
• 3 Tbsp. flour
• 1 cup white wine
• 1 can cream of mushroom soup
• 1/4 tsp. thyme
• 1/4 tsp. basil
• Salt and pepper to taste
• 1/2 cup of half and half cream
• 1 can tuna or salmon (drained)
• 1 can real crab meat (drained)
• 1/2 lb. small cooked, peeled shrimp
• 1 1/2 cups of diced celery/sweet peppers
• 1/4 cup breadcrumbs
• 1/2 cup grated cheddar cheese
• 2 Tbsp. melted margarine

Preparation

Step 1

Preheat oven to 350*.

Cook the rice in 2/3 cup boiling water.
You should end up with 1 cup of cooked rice.
Set aside.

Rinse and dry scallops.
In large saute pan, saute scallops in butter/marg., adding mushrooms and onion. Cook until soft.

In bowl, blend flour with wine and soup.
Add thyme, basil, salt & pepper.

Add to scallop mixture and cook uncovered over
medium heat. When thickened, add cream and
cook for one more minute.

Add tuna, crab, shrimp, cooked rice and celery/peppers.
Blend well.

Grease casserole dish and pour in mixture.

Combine cheese, breadcrumbs and margarine. Sprinkle on top.

Cook at 350* for 1 hour.