Seven Seas Casserole

• 1 (10 3/4 ounce) can cream of celery soup
• 3/4 cup milk (3/4 soupcan full)
• 1 1/4 cups rice, cooked (measured dry before cooking)
• 2 2 cups bay scallops or 2 cups other seafood, of your choice
• 10 ounces frozen baby peas (or peas and baby onions)
• 1/4 cup finely chopped onion
• 1 teaspoon lemon zest, finely grated (optional)
• 2 teaspoons lemon juice
• 2 tablespoons dry sherry (optional) or 2 tablespoons dry vermouth (optional)
• 8 slices American cheese
• paprika

1. Mix soup and milk in saucepan.
2. Bring to a boil over medium heat, stirring occasionally.
3. Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
4. Turn into a buttered 2-quart casserole dish.
5. Bake at 375 degrees for 25-30 minutes.
6. remove from oven and top with slices of cheese; sprinkle with paprika.
7. Return to oven for an additional 5 minutes, or until cheese melts.
8. Remove from oven, and let rest for about 10 minutes before serving.
9. Helpful Tips: I like to put the onion in with the rice while the rice is cooking. Also, be sure to use the designated small-sized shrimp, or bay scallops or other bite-sized seafood in this dish---DO NOT use large or jumbo shrimp or sea scallops unless you cut them up--- as you want a morsel of yummy seafood in every bite!

cream of celery soup, milk, rice, bay scallops, peas, onion, lemon zest, lemon juice, sherry, american cheese, paprika

Taken from www.food.com/recipe/seven-seas-casserole-105366 (may not work)