Make-Ahead Summer Casseroles

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Title: Shrimp & Crab Casserole
Categories: Seafood, Rice, Vegetables, Chilies, Cheese
Yield: 8 servings

17 1/2 oz (2 pkg) ready-to-serve long
- grain & wild rice
1/4 c Butter; in cubes
2 Celery ribs; chopped
1 md Onion; chopped
3 tb A-P flour
1 1/2 c Half & Half cream
1 ts Seafood seasoning
3/4 ts Salt
1/2 ts Hot pepper sauce
1/4 ts Pepper
1 1/2 lb Uncooked U-40 shrimp; peeled
- deveined
12 oz (2 cans) lump crabmeat;
- drained, picked over
1 c Shredded Colby-Monterey Jack
- cheese

Set oven @ 350ºF/175ºC.

Spread rice into a greased 13" X 9" baking dish. In a
large skillet, heat butter over medium-high heat. Add
celery and onion; cook and stir until tender, 6-8
minutes. Stir in flour until blended; gradually whisk in
cream. Bring to a boil, stirring constantly; cook and
stir until thickened, 1-2 minutes.

Stir in seafood seasoning, salt, pepper sauce and
pepper. Fold in shrimp and crab. Spoon over rice.
Sprinkle with cheese. Bake, covered, until shrimp turn
pink, 40-45 minutes. Let stand 5 minutes.

TO MAKE AHEAD: Can be made a day in advance. Prepare
recipe as directed, cooling sauce slightly before adding
shrimp and crab. Cover and refrigerate overnight. Remove
from the refrigerator 30 minutes before baking. Bake as
directed.

Jan Bartley, Evergreen, North Carolina

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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