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Cheesy Seafood Rice Casserole

I liked this one, it was yummy and we made it with all things we had around.

4 cups steamed rice
2 cups cooked shrimp, no tails
1 can white tuna, drained
2 stalks celery, cut into thin slices
1 package dry vegetable soup
1 cup milk
1/2 cup cream
1 cup water
2 tbsp flour
2 tbsp butter
2 1/2 cups shredded cheddar cheese

(Continue for Directions)

Melt the butter in a large saucepan. Add flour, stirring until butter is incorporated. Cook on medium low until the flour starts to turn tan in color, and has a slightly nutty smell. This is your roux.

To the roux, add the milk. Stir in completely, allowing milk to come to a simmer. Once milk begins to thicken up, add cream. Repeat the process, then add the water and the soup mix. Stir thoroughly, then simmer until dried vegetables are soft. Add 1/2 cup cheddar cheese, stirring until melted in. Add celery and shut off heat.

While sauce stands a moment to thicken up, cut shrimp into pieces. Fold rice, shrimp, and tuna into vegetable sauce. Pour into casserole dish, then top with cheddar cheese.

Place in the oven on Broil for 2 to 5 minutes, until cheese is bubbly and starting to brown. Let stand at room temperature for 5 to 10 minutes, then serve.

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