You are here

Best Seafood Casserole

Microwaverina's picture
Ingredients
  Thinly sliced celery 1 1⁄2 Cup (24 tbs)
  Finely chopped onion 2 Tablespoon
  Butter/Margarine 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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

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.
Cover.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
4.2125
Average: 4.2 (20 votes)