Ingredients:
1 (10 3/4 ounce) cans 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 onions
1 teaspoon lemon zest, finely grated (optional)
2 teaspoons lemon juice
2 tablespoons dry sherry (optional) or 2 tablespoons dry vermouth (optional)
8 slices American cheese
paprika
Directions:
Mix soup and milk in saucepan.
Bring to a boil over medium heat, stirring occasionally.
Combine with cooked rice, seafood, peas, onion, lemon zest and juice, and sherry.
Turn into a buttered 1 1/2 quart casserole dish.
Bake at 375 degrees for 25-30 minutes.
remove from oven and top with slices of cheese; sprinkle with paprika.
Return to oven for an additional 5 minutes, or until cheese melts.
Remove from oven, and let rest for about 10 minutes before serving.
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!
Servings: Serve
Time preparation: 10 min.
Time total: 45 min.