Seven Seas Casserole

Elegant, quick, and EASY casserole that is good enough for company! A favorite of mine--I could eat this several times a week LOL! From my mother. Over the years, I have tweaked the original recipe to suit my tastes. Hope you like it as much as I do! (Note: you may add a dash or two of celery salt, or "Beau Monde" seasoning, to the soup mixture for extra 'ooomph', if you like, but it is excellent as written.)

• Ready In: 45 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 1 (10 3/4ounce) can  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 onion
• 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

1. Mix soup and milk in saucepan.
2. Bring to a boil over medium heat, stirring occasionally.
3. Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
4. Turn into a buttered 2-quart casserole dish.
5. Bake at 375 degrees for 25-30 minutes.
6. remove from oven and top with slices of cheese; sprinkle with paprika.
7. Return to oven for an additional 5 minutes, or until cheese melts.
8. Remove from oven, and let rest for about 10 minutes before serving.
9. 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!