Shrimp-and-Crab Bake
Shrimp-And-Crab Bake is an moderately easy dinner. Made with 2 cans (10 3/4 oz.) condensed cream of shrimp soup, 3 c. milk, 1 lb. cleaned, deveined medium shrimp, cut in half crosswise, 4 c. instant white rice and 1 lb. imitation crabmeat, cut into bite-sized pieces, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Do not freeze this casserole.
Prepare a day ahead and refrigerate.
Whisk together 1 can of soup and the milk in large saucepan until well blended.
Bring to a boil over medium heat. Remove from heat; stir in shrimp and rice.
Cover; let stand for 5 minutes.
Put shrimp-soup mixture in a large bowl.
Stir in crab meat, sweet pepper, peas, other can of soup, seasonings and half-and-half.
Transfer mixture to a lightly oiled 13 x 9 x 2 baking dish.
(If serving next day, cover and refrigerate overnight.)
When ready to cook, heat oven to 375Β°.
Bake, covered, for 55 minutes.
Uncover, scatter crackers over top.
Bake another 15 minutes or until golden brown.
Let stand for 10 minutes before serving.
π· Perfect Pairings
Complete your meal with these
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