SEVEN SEAS CASSEROLE

Recipe By : Heavenly Recipes

40Minutes

Prep Time

50Minutes

Total Time

2 to 3 Persons

Serving

SEVEN SEAS CASSEROLE

Ingredients

1

(10 3/4 ounce) can cream of celery soup

3⁄4

cup milk (3/4 soupcan full)

1 1⁄4

cups rice, cooked (measured dry before cooking)

2

2 cups bay scallops or 2 cups other seafood, of your choice

10

ounces frozen baby peas (or peas and baby onions)

1⁄4

cup finely chopped onion

1

teaspoon lemon zest, finely grated (optional)

2

teaspoons lemon juice

2

tablespoons dry sherry (optional) or 2 tablespoons dry vermouth (optional)

8

slices American cheese

paprika

Directions

    STEP - 1

    Mix soup and milk in saucepan.

    STEP - 2

    Bring to a boil over medium heat, stirring occasionally.

    STEP - 3

    Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.

    STEP - 4

    Turn into a buttered 2-quart casserole dish.

    STEP - 5

    Bake at 375 degrees for 25-30 minutes.

    STEP - 6

    remove from oven and top with slices of cheese; sprinkle with paprika.

    STEP - 7

    Return to oven for an additional 5 minutes, or until cheese melts.

    STEP - 8

    Remove from oven, and let rest for about 10 minutes before serving.

    STEP - 9

    Helpful Tips: I like to put the onion in with the rice while the rice is cooking. Also, be sure to use the designated small-sized shrimp, or bay scallops or other bite-sized seafood in this dish---DO NOT use large or jumbo shrimp or sea scallops unless you cut them up--- as you want a morsel of yummy seafood in every bite!

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