Recipe: Seafood Casserole and Vegetable Casserole (with condensed soup, sour cream, and cheese cracker crumbs)

SEAFOOD CASSEROLE

5 to 6 cups cooked rice
2 lb. cooked crab or shrimp
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
2 cups sour cream
1/2 cup sliced green onions
2 cans (8 oz each) sliced mushrooms
Shredded cheese

Mix all together and place in a 13x9 inch baking dish. Sprinkle with cheese.

Bake uncovered at 350 degrees F for 35 minutes.

(recipe may be halved)

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VEGETABLE CASSEROLE

1 (16 oz) can French style green beans, drained
1 (16 oz) can scorn, drained
1 cup condensed cream of celery soup, undiluted
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 cup chopped sharp cheese
1/2 cup sour cream
Salt to taste
1 cup Cheese Nips cheese cracker crumbs
butter or margarine

Mix together all ingredients, except cracker crumbs. Put in greased 2 1/2 quart casserole.

Spread cheese crackers on top, dot with butter or margarine.

Bake at 350 degrees F for 40 minutes.

Adapted from source: Cookbook USA

Hi Steve,

I hope someone will have the exact recipe you're looking for. In the meantime, here are a couple for you to check out. The first has the crab, soup, and sour cream with rice and a shredded cheese topping (or, of course, you could add the cheese cracker topping). If the recipe you're looking for doesn't have rice in it, maybe you can try substituting crabmeat for the vegetables in the second.

Happy Cooking!

Betsy