Pantry Seafood Casserole
Servings
Prep Time
Cook Time
Ready In
Recipe: #22971
February 27, 2016
Categories: Comfort Food, Main Dish, Casseroles, Shellfish, Dairy, Cooking With Condensed Soup, Sunday Dinner, Weeknight Meals, Oven Bake more
"Recipe source: The Best of Marjorie Standish Seafood Down East Recipe Cookbook"
Ingredients
Nutritional
- Serving Size: 1 (305.8 g)
- Calories 614.3
- Total Fat - 34.8 g
- Saturated Fat - 13 g
- Cholesterol - 117.9 mg
- Sodium - 941.1 mg
- Total Carbohydrate - 52.6 g
- Dietary Fiber - 1.3 g
- Sugars - 12.9 g
- Protein - 21.8 g
- Calcium - 222.8 mg
- Iron - 2.8 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.4 mg
Step 1
Drain and pick over the canned seafood. Leave the shrimp whole.
Step 2
In a 2 quart casserole mix the rice, soup and milk, parsley and pepper. Stir in the seafood.
Step 3
Mix the bread crumbs and cheese together and add on top of the mixture in the casserole.
Step 4
Bake at 350 degrees F for 30 minutes or until bubbly and hot.
Tips & Variations
No special items needed.
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