Thursday, April 19, 2012

Seafood Casserole


1 lb cooked shrimp, peeled & deveined
2 (6 oz) can crab meat, drained & flaked
1 (8 oz) package cream cheese, room temperature
4 TBS butter, divided
1 large white onion, chopped
1 large green pepper, chopped
2 celery ribs, chopped
1 (10 3/4 oz) can cream of mushroom soup
1 (4 oz) can mushrooms, drained
1 tsp garlic powder
3/4 hot sauce
1/2 tsp cayenne pepper
2 cups cooked rice
1 cup shredded cheese (cheddar or colby blend)
1 cup butter crackers, crushed


  1. Preheat oven to 350 degrees F. Gather all needed ingredients and utensils.
  2. Combine the cream cheese with 2 TBS of butter in a small sauce pan over low heat, stirring until smooth.
  3. In a separate large skillet: saute onion, celery, and green pepper in 2 TBS butter until tender.
  4. Add the smooth cream cheese mix to the sauteed vegetables in the large skillet, mixing well. Add shrimp, crab meat, cream of mushroom soup, drained mushrooms, garlic powder, hot sauce, cayenne, and cooked rice. Mix well.
  5. Transfer combined ingredients to a prepared (use cooking spray) baking dish.
  6. Mix crushed butter crackers with shredded cheese. Cover the mixture in the baking dish with the crushed cracker and cheese blend.
  7. Bake uncovered at 350 degrees F for 25-30 minutes, or until center reaches 165 degrees F.
  8. (Best served hot.)
Hints: I was first introduced to this dish at a work potluck dinner. The cook used seafood paella mix instead of only shrimp and crab meat. I prefer that combination, but my boys do not. (I'm sure it's a visual thing - but whatever.) Another way to up the nutritional value is to substitute wild rice for the regular white rice. Definitely, definitely one of my all time favorites!!

*Also linked up to Food on Friday over at Carole's Chatter - go check it out!!*


  1. Hi there, this is a really nice post about fish/seafood. It would be great if you linked to it in my Food on Friday series. This week it is about all things fishy and seafoody. Food on Friday

    1. Hey great to see your link in Food on Friday - we now have a great collection of "fishy" things