Rice Seafood Casserole
A creamy seafood casserole combining rice, shrimp, crabmeat, and tuna, layered with flavorful white sauce and vegetables for a hearty, satisfying meal.
Ingredients
- 1 cup raw rice ⓘ
- 4 tablespoons butter or margarine ⓘ
- 1 cup chopped celery ⓘ
- 1 cup chopped green pepper ⓘ
- 1/2 cup chopped onion
- 3 tablespoons butter ⓘ
- 3 tablespoons flour ⓘ
- 1 1/2 cups milk
- 1 cup mayonnaise ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 1 cup shrimp ⓘ
- 1 cup crabmeat ⓘ
- 1 cup tuna ⓘ
- 1 can cream of mushroom soup ⓘ
- 1 can cream of celery soup ⓘ
Instructions
- Cook the rice until tender, then sauté it in 4 tablespoons of butter.
- Add chopped celery, chopped green pepper, and chopped onion to the rice and sauté briefly.
- Prepare a white sauce by cooking 3 tablespoons of butter with 3 tablespoons of flour and 1 1/2 cups of milk; cook until thickened and then cool.
- Stir in mayonnaise and Worcestershire sauce into the white sauce.
- Mix the cooked rice and vegetables with the white sauce.
- Add the shrimp, crabmeat, and tuna into the mixture and combine thoroughly.
- Transfer to a baking dish and bake until heated through and bubbly.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for mayonnaise or using low-fat milk in the white sauce. You can also add other seafood like scallops or adjust the veggies based on what you have on hand. If you prefer a bit of crunch, top the casserole with breadcrumbs or crushed crackers before baking. This recipe is versatile and can be adapted to include your favorite ingredients from other seafood recipes.
Serving Suggestions
Serve the Rice Seafood Casserole hot, garnished with fresh parsley or lemon wedges for added brightness. It pairs beautifully with a side of steamed vegetables or a fresh green salad. For a complete meal, consider serving it alongside Baked Potatoes With Shrimp Sauce for a delightful seafood feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Seafood Casserole contains roughly 1170 calories, with 24g protein, 87g carbohydrates, and 81g fat. It is an excellent source of vitamin C (69% of the Daily Value), protein (48% of the Daily Value), and iron (34% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1324mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this casserole?
Yes, frozen seafood works well in this recipe. Just make sure to thaw the shrimp, crabmeat, and tuna beforehand and pat them dry to avoid extra moisture in the casserole. This can help maintain the desired texture and prevent a watery dish.
What can I substitute for the cream soups?
If you prefer homemade options, you can replace the cream of mushroom and cream of celery soups with a homemade white sauce or a mixture of sour cream and chicken broth. This will give you a similar creamy texture and flavor without relying on canned soups.
Is there a vegetarian version of this casserole?
Absolutely! You can make a vegetarian version by omitting the seafood and adding more vegetables, such as mushrooms, zucchini, or bell peppers. You could also use plant-based protein alternatives to mimic the seafood texture, ensuring a hearty and satisfying dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).