This casserole invokes turquoise waters and bright sunshine even while you're shaking off the winter cold. Coastal Casserole is filled with pink, sweet shrimp and salty crab in a bed of fluffy rice and tender vegetables; it's everything you could want from a full seafood dinner in one dish. Topped with sharp melty cheese and infused with seafood seasoning, Coastal Casserole might just be the best casserole from coast to coast!
Ingredients• 2 (8.8-ounce) packages ready-to-serve long grain and wild rice • 1/4 cup butter, cubed • 2 celery ribs, chopped • 1 medium onion, chopped • 3 tablespoons all-purpose flour • 1 1/2 cups half-and-half cream • 1 teaspoon seafood seasoning • 3/4 teaspoon salt • 1/2 teaspoon hot pepper sauce • 1/4 teaspoon pepper • 1 1/2 pounds shrimp, uncooked, peeled, and deveined • 2 (6-ounce) cans lump crabmeat, drained • 1 cup Colby-Monterey Jack cheese, shredded
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
Spread the rice in the prepared baking dish.
In a large skillet, heat the butter over medium-high heat.
Add the celery and onion to the butter and cook, stirring, until tender, about 6-8 minutes.
Stir in the flour until blended.
Gradually whisk in the cream.
Bring the mixture to a boil and cook, stirring constantly, until thickened, about 1-2 minutes.
Stir in the seafood seasoning, salt, hot pepper sauce, and pepper.
Fold in the shrimp and the crab.
Spoon the mixture over the rice in the baking dish.
Sprinkle the cheese on top of the baking dish.
Cover and bake until the shrimp turns pink and is cooked through at 145 degrees F, about 40-45 minutes.
Let the casserole stand for 5 minutes.