Seafood Newburg Casserole

Recipe by Mary K. W.
READY IN: 1hr 55mins




  • In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
  • Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
  • Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
  • Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
  • Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
  • Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.