Seven Seas Casserole Recipes

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SEVEN SEAS CASSEROLE



Seven Seas Casserole image

Elegant, quick, and EASY casserole that is good enough for company! A favorite of mine--I could eat this several times a week LOL! From my mother. Over the years, I have tweaked the original recipe to suit my tastes. Hope you like it as much as I do! (Note: you may add a dash or two of celery salt, or "Beau Monde" seasoning, to the soup mixture for extra 'ooomph', if you like, but it is excellent as written.)

Provided by BecR2400

Categories     One Dish Meal

Time 45m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 11

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 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

Steps:

  • Mix soup and milk in saucepan.
  • Bring to a boil over medium heat, stirring occasionally.
  • Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
  • Turn into a buttered 2-quart casserole dish.
  • Bake at 375 degrees for 25-30 minutes.
  • remove from oven and top with slices of cheese; sprinkle with paprika.
  • Return to oven for an additional 5 minutes, or until cheese melts.
  • Remove from oven, and let rest for about 10 minutes before serving.
  • 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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