Best Seafood Casserole
|Thinly sliced celery||1 1⁄2 Cup (24 tbs)|
|Finely chopped onion||2 Tablespoon|
|Frozen peas||10 Ounce (1 package)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 can)|
|Salmon||7 3⁄4 Can (77.5 oz), undrained, boned and flaked (1 can)|
|Canned tuna||6 1⁄2 Can (65 oz), undrained (1 can)|
|Chopped pimiento||2 Ounce, drained (1 jar)|
|Uncooked instant rice||2 3⁄4 Cup (44 tbs)|
|Sliced almonds||3⁄4 Cup (12 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Hard cooked eggs||2 , finely chopped|
In 3-qt casserole combine celery, onion and butter; cover.
Microwave at High 3 to 4 minutes, or until celery is tender-crisp, stirring once.
Mix in remaining ingredients.
Spoon into two freezer containers.
Label and freeze no longer than 2 months.
To serve, remove from one container and place in 1-qt casserole.
Microwave at 70% (Medium-High) 10 to 15 minutes, or until heated, stirring 2 or 3 times.
Sprinkle with sliced almonds, if desired.
Cover and let stand 5 minutes.