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Florida Seafood Casserole

By: Lucille Pennington

"We have lots of friends from up North who come down here to Florida each winter to be our of the snow and in the sun. They always love to be served fresh seafood, a green salad and pie made with just-ripened strawberries. So I always try to accommodate them...and they usually compliment the chef!"

Rate/Review | Read Reviews (26)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/3 cup minced onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 cup milk
1 cup light cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped pimento
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
2 cups cooked rice
1 cup shredded Cheddar cheese, divided

Directions

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-qt. casserole. Bake at 350 degrees F for 25 minutes or until heated through. Sprinkle with remaining cheese just before serving.