Seafood Casserole

Happy belated Easter. This year has been difficult to say the least. Not only did we suffer the loss of a family member that we spent al the holidays with, but this Covid pandemic has made it impossible for us to spend the holidays together. 😢.

To try to make the best of this holiday I let everyone pick a dish that they wanted for Easter. The family had great suggestions, but both boys wanted my seafood casserole so that had to be on the list. I’ve made this seafood casserole many times and while it might not looks appetizing I promise, it’s going to have people asking for more each time.

WHAT YOU’LL NEED,

• 1/4 cup margarine
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 pound real crabmeat claw work well, drained and flaked
• 1 pound medium shrimp - peeled and deveined and chopped into pea size 
• 1/2 pins of scallops 
• 1 (10.75 ounce) can condensed cream of mushroom soup 
• 3 packs of Ritz crackers crumbled 
• 1 (14.5 ounce) can chicken broth

WHAT YOU’LL NEED TO DO,


Melt the margarine in a large skillet over medium heat.

Add the bell pepper, onion, celery crabmeat, scallops, and shrimp; cook and stir for about 5 minutes.

Set aside.

In a large bowl, stir together the stuffing, ritz crackers  and 1 tablespoon of sugar.

Mix in the vegetables and seafood from the skillet.

Stir in the cream of mushroom soup and as much of the chicken broth as you like.

Spoon into a 9x13 inch baking dish (spray with Pam before hand)

Bake for 30 minutes in the 400 preheated oven.

Serve hot.