Best Seafood Rice Casserole Recipes

SEAFOOD RICE CASSEROLE

Steps:

• In a 1-1/2-qt. baking dish coated with cooking spray, combine the rice, onion and chilies. In a small bowl, combine clams and milk; pour over rice mixture. Sprinkle with crumbs and cheese. Bake, uncovered, at 350° for 45 minutes.

SEAFOOD AND RICE CASSEROLE

Steps:

• Combine cooked rice, bread crumbs, pimento, green pepper, green onions, mushrooms with liquid, and capers in a bowl. Mix together mayonnaise, skim milk, cream of mushroom soup, beaten eggs and then add to rice mixture. Carefully fold in 4 cups of mixed seafood. Put in large greased 9" X 13" pyrex baking dish. Bake at 350 degrees for 35-45 minutes.

AUNT KATHY'S FAMOUS SEAFOOD RICE CASSEROLE

Steps:

• Melt butter in fry pan, add oil.
• Saute mushrooms, celery and onion in butter/oil mixture until mushroom juices are released.
• Add mushroom soup.
• Remove from heat and add hot sauce and worcestershire sauce.
• In a large bowl, gently fold rice, cheese,crab and shrimp together.
• Add cooked sauce.
• Place all ingredients in a large, lightly oiled casserole dish, and bake for 1 hour at 325 uncovered.
• Sprinkle with fresh ground pepper to taste.
• Serve with salad and crusty bread.

SEAFOOD RICE CASSEROLE

Steps:

• Mix rice with condensed soup (works best when rice is still warm).
• Add spinich and milk.
• Cut the crab meat into chunks and mix that in last.
• Put it all in a pan or casserole dish and heat covered at 350 degrees for 30-45 minutes.

SEAFOOD RICE CASSEROLE (ARROZ DE MARISCO)

Steps:

• Preheat oven to 350°F.
• Sauté the onion, red peppers and garlic in a large deep heavy oven-proof skillet (or Cataplana pan) until translucent.
• Add the lobster pieces and brown for a few minutes.
• Add the wine, tomatoes, paprika, and salt, and cook for about 5 minutes until reduced.
• Add the broth and bring to a boil.
• Add the rice and saffron and stir while cooking for about 5 minutes over high heat.
• Taste and adjust seasoning, if needed. Remove pan from the burner and stir in the peas.
• Arrange the shrimp, scallops, clams, and mussels so they're evenly submerged on top of the rice.
• Bake uncovered for about 30 minutes or until the rice is tender and the seafood is thoroughly cooked. NOTE: You can add more broth if the rice is too dry, but the rice in this dish shouldn't be "soupy".
• Garnish with fresh chopped cilantro, and serve immediately.