Florida Seafood Casserole

Name: Florida Seafood Casserole
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters butter, cubed; 227 grams can sliced water chestnuts, drained; 473 milliliters cooked long grain rice; 237 milliliters crabmeat, drained, flaked and cartilage removed; 59 milliliters all-purpose flour; 1 Tbsp minced fresh parsley; 237 milliliters half-and-half cream; 2 Tbsps lemon juice; 237 milliliters milk; 79 milliliters finely chopped onion; 1 teaspoons pepper; 1 Tbsp chopped pimientos; 1 teaspoons salt; 113 grams cup shredded cheddar cheese, divided; 237 milliliters chopped cooked peeled shrimp

You can never have too many main course recipes, so give Florida Seafood Casserole a try. One serving contains 378 calories, 19g of protein, and 21g of fat. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes around 40 minutes. If you have milk, flour, crabmeat, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Ingredients you will need

Salt And Pepper