Seafood Casserole a la Gringita

Here is my own concoction for seafood casserole. Which is surprisingly good, considering that I don’t cook.

1/2 lbs shrimp (cooked, peeled & deveined)
1 8oz package cream cheese, softened (I used Philadelphia brand)
1 can cream of shrimp soup (I used Campbell’s)
2 cans of lump crabmeat, drained
1/2 cup of crushed French’s french fried onions, divided
1/2 cup of shredded cheese
2 Tbsp Kraft parmesan cheese
1 tbsp butter
1 tsp chicken bouillon powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp bay seasoning (optional)

Preheat the oven to 350°.

Cut the shrimp into small, bite-size pieces. In a medium-sized casserole dish, combine the softened cream cheese with the shrimp and cream of shrimp soup. When these are fairly well combined, stir in the remaining ingredients, except for 1/2 of the crushed fried onions. Bake uncovered for 10 minutes, then remove from the oven and stir. Cover with the remaining crushed fried onions, and return to the oven for another 5-10 minutes. Don’t overcook, or the shrimp will get chewy.

Will thicken slightly as it cools.

Serving suggestions: Serve with rice or egg noodles, or with slices of french bread as a seafood dip.

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About aka gringita
Flotsam generator. Amateur photographer. Avid traveler. Christ follower.

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