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Volume III
September 9, 2011

Weekly Home / Recipe Center

Florida Seafood Casserole

Serves 6


1/3 cup minced onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 cup milk
1 cup half and half cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon , chopped pimiento
1 (8-ounce) can sliced water chestnut, drained
2 tablespoons lemon juice
1 tablespoon snipped fresh parsley
1 cup , flaked cooked crab meat
1 cup peeled cooked shrimp
3 cups cooked rice
1 cup (4 ounces) shredded Cheddar cheese, divided

In a saucepan, sauté onion in butter blend in flour. Add milk and cream cook and stir until thick and bubbly. Remove from the heat stir in salt, pepper, pimientos, water chestnuts, lemon juice, parsley, crabmeat, shrimp, rice and half of the cheese. Spoon into a 2-1/2-qt. casserole. Bake at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese just before serving.

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