Royal Seafood Casserole

• 2 (10 1/2 oz.) cans of cream of shrimp soup
• 1/2 c. mayonnaise
• 1 small onion, grated
• 3/4 c. milk
• salt
• white pepper to taste
• ground nutmeg to taste
• seasoned salt to taste
• cayenne pepper to taste
• 1 1/3 c. white long grain rice, cooked until dry and fluffy
• 3 lb. shrimp, cooked and cleaned
• 1 (7 1/2 oz.) crabmeat, drained
• 1 (5 oz.) can water chestnuts, drained and sliced
• 1 1/2 c. diced celery
• 3 Tbsp. fresh parsley

1. Blend soup and mayonnaise in a large bowl; add onion, then milk.
2. Add seasonings to taste.
3. Add the remaining ingredients. Turn into a large, shallow buttered casserole.
4. Sprinkle with paprika and scatter slivered almonds generously over top.
5. Bake uncovered at 350u0b0 for 30 minutes.
6. Freezes well.
7. Serves 10.

cream of shrimp soup, mayonnaise, onion, milk, salt, white pepper, ground nutmeg, salt, cayenne pepper, white long grain rice, shrimp, crabmeat, water chestnuts, celery, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=238379 (may not work)