Seafood And Rice Casserole
A flavorful seafood and rice casserole featuring crab, shrimp, crunchy almonds, and vegetables, baked to perfection. Perfect for family dinners or special occasions.
Ingredients
Instructions
- Add salad dressing to the hot cooked rice and mix well.
- Combine the rice mixture with canned crabmeat, canned shrimp, chopped onion, Worcestershire sauce, chopped green pepper, mushrooms, salt, and pepper.
- Place the mixture in a casserole dish and top with slivered almonds.
- Bake in a preheated 350°F oven for 30 minutes until heated through and golden on top.
- Allow to cool slightly before serving. Can be made ahead and frozen; reheat to room temperature before baking.
Tips & Substitutions
For a creamier texture, consider adding a cup of cream of mushroom soup to the rice mixture. You can substitute fresh seafood if available, or use frozen shrimp and crabmeat for convenience. If you're looking to enhance the flavor, try adding a teaspoon of garlic powder or a squeeze of lemon juice. This casserole is an excellent way to use leftovers from other seafood recipes.
Serving Suggestions
This seafood and rice casserole makes for a hearty main dish. Serve it alongside a fresh green salad or steamed vegetables for a balanced meal. A light vinaigrette pairs beautifully with this dish. For an elegant touch, consider serving with crusty bread to soak up any delicious remnants. It also complements well with dishes like Lois' Tomato Fish Bake.
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated 350°F oven for about 20 minutes or until warmed through. You can also microwave individual portions, but be sure to cover them to retain moisture and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood And Rice Casserole contains roughly 463 calories, with 16g protein, 40g carbohydrates, and 29g fat. It is an excellent source of vitamin D (53% of the Daily Value), vitamin C (39% of the Daily Value), and protein (31% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 847mg per serving (37% 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 different types of seafood in this casserole?
Absolutely! This recipe is quite flexible, and you can substitute with any seafood you prefer, such as scallops or even fish fillets. Just ensure that the seafood is pre-cooked and chopped into bite-sized pieces for even baking.
Can I prepare this casserole in advance?
Yes, you can prepare the casserole ahead of time. Just assemble all the ingredients in the dish, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. If you want to freeze it, make sure to use a freezer-safe container and thaw it in the fridge before baking.
What can I do if I don't have Worcestershire sauce?
If you don't have Worcestershire sauce on hand, a mixture of soy sauce and a dash of vinegar can serve as a good substitute. Alternatively, you can use a blend of soy sauce, lemon juice, and a pinch of sugar to replicate the umami flavor that Worcestershire adds to the 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).