Charleston Low Country Seafood Casserole

A great way to combine all your favorite ocean creatures in a southern favorite. a quick treat for last minutes guest especially if you already have the seafood in the freezer. The next sale on seafood cook a little and set aside then freeze, once you have enough for 3 lbs of various seafood you have got a great dish to make. Or use all one kind up to you and your preference

• Ready In: 55 mins
• Serves: 8

Ingredients

• 3  lbs  cooked fresh  seafood (shrimp, scallops, oysters, clams)
• 1  cup cooked rice
• 2  tablespoons butter
• 1⁄2 cup  chopped  red pepper
• 1  cup  sliced mushrooms
• 1  cup  chopped celery
• 1⁄2 cup  chopped  vidalia onion
• 3⁄4 cup heavy whipping cream
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1  cup mayonnaise
• 1  tablespoon Worcestershire sauce
•  black pepper or  cayenne pepper

Directions

1. in large nonstick skillet over medium heat saute/sweat in butter the red pepper, mushrooms, celery and onions.
2. if seafood isn't cooked you can cook it in some boiling water with very little salt if any or maybe a pinch of oldbay seasoning.
3. mix all ingredients into a casserole dish that is either buttered or sprayed to prevent sticking.
4. bake at 375 degrees for about 40 minutes until cook through.