Royal Seafood Casserole

• 2 (10 1/2 oz.) cans condensed cream of shrimp soup
• 1/2 c. mayonnaise
• 1 small onion, grated
• salt and pepper
• seasoned salt
• nutmeg
• cayenne pepper
• 1 (7 1/2 oz.) can drained crabmeat
• 1 (5 oz.) can water chestnuts, sliced
• 1 1/2 c. diced celery
• 3 Tbsp. fresh minced parsley
• 1 1/3 c. uncooked long grain rice, cooked until dry and fluffy
• paprika
• slivered almonds

1. Blend soup into mayonnaise in a large bowl.
2. Stir until smooth. Add onion, then milk.
3. Now begin seasoning.
4. Use a heavy hand because rice and seafood are bland.
5. When mixture is well seasoned, combine with other ingredients except paprika and almonds.
6. Check seasonings; add a few tablespoons milk if mixture is dry.
7. It should be moist.
8. Turn into large shallow buttered casserole. Sprinkle with paprika and scatter almonds over top.
9. Bake, uncovered, at 350u0b0 until hot and bubbly.
10. Freezes well.
11. Yields 10 servings.

condensed cream, mayonnaise, onion, salt, salt, nutmeg, cayenne pepper, drained crabmeat, water chestnuts, celery, parsley, long grain rice, paprika, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259642 (may not work)