Shrimp & Crab Bake

2 cans (10.75 ounces each) condensed cream of shrimp soup
3 cups milk
1 pound cleaned, deveined medium-size shrimp, cut in half crosswise
4 cups packaged instant white rice
1 pound imitation crabmeat, cut into bite-size pieces
1 cup chopped sweet red pepper (about 1 medium-size)
1 package (10 ounces) frozen green peas, slightly thawed
2 teaspoons Old Bay seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup half-and-half
1 1/4 cups crumbled round butter crackers (about 25 crackers)


1. Whisk together 1 can of the condensed cream of shrimp soup and the
3
cups milk in a large saucepan until well blended. Bring to boiling
over
medium heat. Remove saucepan from the heat. Stir in shrimp and rice.
Cover; let stand for 5 minutes.

2. Transfer the shrimp-soup mixture to large bowl. Stir in imitation
crabmeat, sweet red pepper, slightly thawed peas, the remaining can of
shrimp soup, the Old Bay seasoning, salt, black pepper and
half-and-half. Transfer mixture to a lightly oiled 13 x 9 x 2-inch
baking dish, spreading the mixture evenly. If serving next day,
refrigerate, covered, overnight.

3. Heat oven to 375F.

4. Bake casserole, covered, in 375F oven for 55 minutes. Uncover
baking
dish; scatter crumbled crackers evenly over the top of the casserole.
Bake for another 15 minutes or until the top is golden brown. Let the
casserole stand for 10 minutes before serving. Serves 12.

Nutritional Value Per Serving: 283 calories, 8 g fat (4 g saturated),
18
g protein, 32 g carbohydrates, 2 g fiber, 936 mg sodium, 78 mg
cholesterol.
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