Seafood Casserole
2005-08-03- Course: Appetizers
- Yield : 6 - 8
- Servings : 6 - 8
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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Louisiana is known as a hunter’s paradise for a reason. Most Cajun children know how to catch shrimp by throwing a cast net while standing ankle deep in Rockefeller Refuge waters or the waters of Rutherford Beach. Because of its unique location, Rockefeller Wildlife Refuge near Cameron, Louisiana is one of the most important wildlife areas in the United States. If you are lucky enough to catch your dinner, this is a great way to cook it.
Ingredients
- 1 (8 oz) package cream cheese
- 1 1/2 stick margarine
- 1 pound shrimp, peeled and deveined
- 2 large onions
- 1 large bell pepper
- 1 can cream of chicken soup
- 1/2 pound package fresh mushrooms or 1 large can mushroom bits
- 1 tbsp garlic salt
- 1 tsp Tabasco sauce
- 1/2 tsp red pepper
- 1 pound fresh crabmeat
- 1 1/2 cup cooked rice
- grated cheddar cheese
- Ritz cracker crumbs
Directions
Step 1
Preheat oven to 350 degrees.
Step 2
Melt the cream cheese and one stick of margarine together in a large pot.
Step 3
Sauté onions, bell pepper, celery and mushrooms in remaining 1/2 stick of margarine.
Step 4
Add shrimp and sauté until the shrimp turn pink.
Step 5
Mix in the remaining ingredients. Pour mixture into a large casserole dish. Top with cracker crumbs and grated cheese.
Step 6
Bake for 30 minutes.
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