Seven Seas Casserole

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 (10 3/4 ounce) can cream of celery soup
• 3/4 cup milk (3/4 soupcan full)
• 1 1/4 cups rice, cooked (measured dry before cooking)
• 2 cups frozen small cooked shrimp or 2 cups bay scallops or 2 cups other seafood, of your choice
• 10 ounces frozen baby peas (or peas and baby onions)
• 1/4 cup finely chopped onion
• 1 teaspoon lemon zest, finely grated (optional)
• 2 teaspoons lemon juice
• 2 tablespoons dry (optional) or 2 tablespoons dry (optional)
• 8 slices american cheese
• paprika

Recipe

• 1 mix soup and milk in saucepan.
• 2 bring to a boil over medium heat, stirring occasionally.
• 3 combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and .
• 4 turn into a buttered 2-quart casserole dish.
• 5 bake at 375 degrees for 25-30 minutes.
• 6 remove from oven and top with slices of cheese; sprinkle with paprika.
• 7 return to oven for an additional 5 minutes, or until cheese melts.
• 8 remove from oven, and let rest for about 10 minutes before serving.
• 9 helpful tips: i like to put the onion in with the rice while the rice is cooking. also, be sure to use the designated small-sized shrimp, or bay scallops or other bite-sized seafood in this dish---do not use large or jumbo shrimp or sea scallops unless you cut them up--- as you want a morsel of yummy seafood in every bite!