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Tuesday, December 11, 2012

Shortcuts with Seafood

Janet Groene’s
Creamy Seafood Casserole
    Use cut-up shrimp, leftover (unbreaded) cooked fish, pasteurized crabmeat or a mixture of well-drained, canned seafood.

 
6 servings cooked seafood
6-serving box of rice and wild rice mix (such as Uncle Ben’s)
½ cup sour cream
½ cup mayonnaise
4-ounce pack grated Cheddar cheese (1 cup)


    Cut seafood in bite size. Cook the rice according to package directions and put it in a sprayed 8 X 8-inch casserole alternately with seafood. Whisk together mayo and sour cream and spread over the casserole. Cover with foil and bake at 350 degrees until it’s heated through, about 20 minutes. Sprinkle with cheese and return to the oven to melt the cheese. Serves 6.
    To make this ahead, combine as above except for the cheese. Cover and refrigerate. Baking time will be longer. Add cheese when dish is hot, then return to the oven. 

     See more of Janet Groene's RV-ready recipes at CampAndRVCook
 

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