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Make-Ahead Seafood Casserole

Make-Ahead Seafood Casserole Freezeable | Large Family Casseroles

Jamerrill Stewart
Need a delicious make-ahead meal for your large family to enjoy? Try this impressive Make-Ahead Seafood Casserole that combines tasty ingredients and offers plenty of food for everyone in the household.
 
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Prep Time 25 minutes
Cook Time 45 minutes

Ingredients
  

  • 2 6 ounces packages long grain and wild rice
  • 6 6 ounces cans lump crabmeat, drained well
  • 2 24 ounce bags frozen, peeled and deveined shrimp, thawed and drained well
  • 4 stalks celery finely chopped
  • 2 medium onions finely chopped
  • 1 medium green pepper seeded and finely chopped
  • 1 8 ounce can mushroom stems and pieces, drained well
  • 1 jar 4 ounces diced pimentos, drained well
  • 2 cups mayonnaise
  • 2 cups milk
  • 1 teaspoon black pepper
  • ½ teaspoon Worcestershire sauce
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter melted
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Instructions
 

  • Preheat the oven to 375 degrees. Prepare two 9x13 casserole dishes with nonstick cooking spray.
  • Cook rice according to package directions.
  • In a 30 quart mixing bowl, place the rice, crab, shrimp, celery, onion, green pepper, mushrooms, and pimentos. Toss to combine.
  • In a medium mixing bowl, whisk together the mayonnaise, milk, pepper, and Worcestershire sauce until blended. Stir this sauce into the seafood mixture.
  • Combine the panko with the butter. Sprinkle over the top of the casseroles.
  • Bake for 40 to 50 minutes or until the edges of the casseroles are bubbling.
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To make ahead:

  • Mix the casseroles but do not add topping.
  • Cover tightly and refrigerate up to 2 days prior to baking or freeze up to 3 months.
  • Prior to baking, thaw the casseroles in the refrigerator overnight.  
  • Add the panko topping before baking.
  • Preheat the oven to 375 degrees and bake for 40 to 50 minutes or until the edges of the casseroles are bubbling.
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