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Royal Seafood Casserole
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2 cans cream of shrimp soup
1/2 c. mayonnaise
1 sm. onion, grated
3/4 c. milk
Salt and pepper (cayenne)
Worcestershire sauce
Lemon juice to taste
3 lb. shrimp (cleaned and boiled)
1 can (5 oz.) crab meat (rinsed and
drained)
1 can water chestnuts, drained and
sliced
3/4 c. diced celery
1/4 c. diced bell pepper
1 1/2 c. uncooked rice (cook and cool)
Paprika and sliced almonds for garnish
Blend together soup and mayonnaise, add remaining ingredients. If mixture is dry, additional milk may be added. Bake at 350 degrees for 30 minutes. Serves 4 to 5.
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