Seven Seas Casserole Recipe

Name: Seven Seas Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 3/4 ounce) can cream of celery soup; 3/4 cup milk (3/4 soupcan full); 1 1/4 cups rice, cooked (measured dry before cooking); 2 2 cups bay scallops or 2 cups other seafood, of your choice; 10 ounces frozen baby peas (or peas and baby onions); 1/4 cup finely chopped onion; 1 teaspoon lemon zest, finely grated (optional); 2 teaspoons lemon juice; 2 tablespoons dry sherry (optional) or 2 tablespoons dry vermouth (optional); 8 slices American cheese; paprika

Servings: persons

1 (10 3/4 ounce) can cream of celery soup
3/4 cup milk (3/4 soupcan full)
1 1/4 cups rice, cooked (measured dry before cooking)
2 2 cups bay scallops or 2 cups other seafood, of your choice
10 ounces frozen baby peas (or peas and baby onions)
1/4 cup finely chopped onion
1 teaspoon lemon zest, finely grated (optional)
2 teaspoons lemon juice
2 tablespoons dry sherry (optional) or 2 tablespoons dry vermouth (optional)
8 slices American cheese
paprika

1
Mix soup and milk in saucepan.
2
Bring to a boil over medium heat, stirring occasionally.
3
Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
4
Turn into a buttered 2-quart casserole dish.
5
Bake at 375 degrees for 25-30 minutes.
6
remove from oven and top with slices of cheese; sprinkle with paprika.
7
Return to oven for an additional 5 minutes, or until cheese melts.
8
Remove from oven, and let rest for about 10 minutes before serving.
9
Helpful Tips: I like to put the onion in with the rice while the rice is cooking. Also, be sure to use the designated small-sized shrimp, or bay scallops or other bite-sized seafood in this dish---DO NOT use large or jumbo shrimp or sea scallops unless you cut them up--- as you want a morsel of yummy seafood in every bite!

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (10 3/4 ounce) can cream of celery soup, 3/4 cup milk (3/4 soupcan full), 1 1/4 cups rice, cooked (measured dry before cooking), 2 2 cups bay scallops or 2 cups other seafood, of your choice, and more.

Yes, Seven Seas Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seven Seas Casserole

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