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FLORIDA SEAFOOD CASSEROLE
1/3 cup minced onion 1/4 cup butter or margarine 1/4 cup all-purpose flour 1 cup milk 1 cup half-and-half cream 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon chopped pimiento 1 (8 ounce) can sliced water chestnuts, drained 2 tablespoons lemon juice 1 tablespoon snipped fresh parsley 1 cup flaked cooked crabmeat 1 cup peeled cooked shrimp 3 cups cooked rice 1 cup (4 ounces) shredded cheddar cheese, divided use
In a saucepan, saute onion in butter; blend in flour. Add milk and cream; cook and stir until thick and bubbly.
Remove from the heat; stir in salt, pepper, pimiento, water chestnuts, lemon juice, parsley, crabmeat, shrimp, rice and half of the cheese. Spoon into a 2 1/2 quart casserole.
Bake at 350 degrees F for 25 minutes or until heated through.
Sprinkle with remaining cheese just before serving.
Servings: 6 Source: Taste of Home
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