Seafood Rice Casserole
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
4-8
ingredients
- 3 cups cooked long-grain rice
- 1⁄3 cup chopped onion
- 2 tablespoons chopped green chilies
- 1 (6 1/2 ounce) can chopped clams, undrained
- 1 (5 ounce) can evaporated milk or (5 ounce) can fat-free evaporated milk
- 1⁄4 cup seasoned bread crumbs
- 1⁄2 cup shredded cheddar cheese
directions
- In a 1-1/2 quart baking dish coated with nonstick cooking spray, combine rice,onion and chiles.
- In a bowl,combine clams and milk; pour over rice mixture.
- Sprinkle with crumbs and cheese.
- Bake, uncovered, at 350 degrees for 45 minutes.
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Reviews
-
This dish was made with pantry staples and was very easy to put together. I substituted a can of small, deveined shrimp for the clams, and used some Parmesan instead of the cheddar cheese. For some reason the finished dish was a little soupy and I wondered if I should have added an egg. While the green chilies gave this dish a little zip, I wish I had used the whole can, since they were fairly mild. Barb, this is a great basic recipe that will come in handy when I need a good meal with things I have on hand.
Tweaks
-
This dish was made with pantry staples and was very easy to put together. I substituted a can of small, deveined shrimp for the clams, and used some Parmesan instead of the cheddar cheese. For some reason the finished dish was a little soupy and I wondered if I should have added an egg. While the green chilies gave this dish a little zip, I wish I had used the whole can, since they were fairly mild. Barb, this is a great basic recipe that will come in handy when I need a good meal with things I have on hand.
RECIPE SUBMITTED BY
Barb G.
Sonora, California