Seafood Casserole
Prep Time
20 mins
Cook Time
40 mins

Course: Main Course
Cuisine: Seafood
Servings: 6
Calories: 585 kcal
  • 1 package 6 ounces long grain and wild rice (or brown rice)
  • 1/2 pound sea scallops
  • 1 pound cooked medium shrimp peeled, deveined and cut into 1/2-inch pieces
  • 2 celery ribs chopped
  • 1 medium onion finely chopped
  • 1/2 cup finely chopped green pepper I used broccoli
  • 1 can 4 ounces mushroom stems and pieces, drained
  • 1 jar 2 ounces diced pimientos, drained
  • 1 cup plain Greek yogurt
  • 1 cup milk (I used almond milk
  • 1/2 teaspoon pepper
  • Dash Worcestershire sauce
  • 1/4 cup dry bread crumbs
  1. Cook rice according to package directions. Meanwhile, in a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk the mayonnaise, milk, pepper and Worcestershire sauce; stir into the seafood mixture. Stir in rice.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 40-50 minutes or until bubbly.
Recipe Notes

The recipe was adapted by Courtney Eaton from