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This Seafood Casserole Recipe with Rice is a comforting dish that brings the ocean to your table. Imagine the creamy blend of shrimp, scallops, and crab mixed with cheddar cheese and cream of mushroom soup. It's a hearty meal that's perfect for family dinners or special occasions. The frozen peas add a pop of color and sweetness, while the rice ties everything together. Let's dive into this delicious, easy-to-make casserole that will surely become a favorite in your home.
The name of the recipe: Seafood Casserole Recipe with Rice Recipe
Ingredients:
- 1 cup uncooked rice
- 2 cups shrimp, scallops, and crab seafood mix
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup frozen peas
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the rice according to package instructions.
- In a large mixing bowl, combine the cooked rice, seafood mix, milk, shredded cheddar cheese, cream of mushroom soup, frozen peas, salt, and black pepper. Mix well.
- Transfer the mixture to a greased casserole dish.
- Bake in the preheated oven for 40 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
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What you will need to make seafood casserole with rice
Rice: Forms the base, providing a hearty texture and absorbing flavors from the seafood and sauce.
Seafood mix: Adds a rich, oceanic flavor with a variety of textures from shrimp, scallops, and crab.
Milk: Helps create a creamy consistency, blending well with the cheese and soup.
Shredded cheddar cheese: Melts into the casserole, adding a sharp, savory taste and creamy texture.
Cream of mushroom soup: Acts as a binding agent, enhancing the dish with its earthy, savory flavor.
Frozen peas: Introduces a pop of color and sweetness, balancing the richness of the seafood and cheese.
Tools and Instruments Required
What tools/instruments will be needed to make Seafood Casserole Recipe with Rice
- Casserole dish: Essential for baking the mixture evenly and achieving a golden, bubbly top.
- Mixing bowl: Needed to combine all ingredients thoroughly before transferring to the casserole dish.
- Measuring cups: Ensures accurate measurement of rice, milk, and other ingredients for consistent results.
- Oven: Crucial for baking the casserole at the right temperature to cook everything through.
- Rice cooker: Simplifies cooking rice to the perfect texture without constant monitoring.
Seafood Casserole Recipe with Rice
Ingredients:
Main Ingredients
- 1 cup rice uncooked
- 2 cups seafood mix shrimp, scallops, and crab
- 1 cup milk
- 1 cup cheddar cheese shredded
- 1 can cream of mushroom soup
- 1 cup frozen peas
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the rice according to package instructions.
- In a large mixing bowl, combine the cooked rice, seafood mix, milk, shredded cheddar cheese, cream of mushroom soup, frozen peas, salt, and black pepper. Mix well.
- Transfer the mixture to a greased casserole dish.
- Bake in the preheated oven for 40 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes:
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Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Instead of baking, cover the casserole dish tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 20 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole mixture.
- Transfer to a freezer-safe dish and cover tightly with plastic wrap and aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the refrigerator overnight.
- Let it sit at room temperature for 20 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Using cream of mushroom soup in this seafood casserole not only adds a rich flavor but also helps keep the seafood moist during baking.
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