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Recipe: Seafood Casserole (using cream of shrimp soup and cracker crumbs)

Main Dishes - Fish, Shellfish
SEAFOOD CASSEROLE

"Seafood casserole that is out of site. My dear friend Claudette made this for me one year."

1/2 pound each shrimp, bay scallops, and sea legs (imitation crab)
2 cans (10 3/4 ounces each) condensed cream of shrimp soup
1/2 cup butter, melted
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
2 1/2 cups crushed Ritz crackers, about 60 crackers

Preheat oven to 375 degrees F. Grease a 13x9-inch baking dish.

Put seafood in prepared baking dish. Spread (undiluted) soup over the seafood.

Combine butter, onion and seasonings and add to crushed crackers; layer on top of casserole.

Bake at 375 degrees F for 30 minutes or until all seafood is cooked.

From: Marie/ME - 12-19-99
MsgID: 3158678
Shared by: Betsy at Recipelink.com
In reply to: Recipes Old and New - December 2015 Dail...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

Seafood Casserole Recipes
"Bake and serve in well-scrubbed blue crab shells but scallop shells work equally well, so too an au gratin pan or shallow casserole." - From: From a Southern Oven

"Summery sauce and seafood makes this dish refreshing and delicious." - From: National Pasta Association

Using mushrooms, yogurt and broccoli. "Casseroles became popular during the Great Depression because they were economical." - From: Jeanne Jones' Homestyle Cooking Made Healthy

"The pudding bakes for 50 minutes - but it requires no "baby-sitting," so you can put your feet up and relax." - From: One-Dish Dinners

A make ahead casserole using noodles, broccoli and and easy white sauce. - From: Pillsbury One Dish Meals Cookbook

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