Florida Seafood Casserole

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1/3 cup finely chopped onion

1/4 cup butter, cubed

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup whole milk

1 cup half-and-half cream

2 cups cooked long grain rice

1 cup chopped cooked peeled shrimp

1 cup crabmeat, drained, flaked and cartilage removed

1 can (8 ounces) sliced water chestnuts, drained

2 tablespoons lemon juice

1 tablespoon chopped pimientos

1 tablespoon minced fresh parsley

1 cup shredded cheddar cheese, divided


1. In a small saucepan, sauté onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese.

2. Transfer to a greased 2-1/2-qt. baking dish. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with remaining cheese.

Bon Appetit!

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