Royal Seafood Casserole

• 2 (10 1/2 oz.) cans cream of shrimp soup
• 1/2 c. mayonnaise
• 1 small onion, grated
• 3/4 c. milk
• dash of salt, white pepper, ground nutmeg and cayenne pepper
• 3 lb. raw shrimp, cleaned, cooked and peeled
• 1 1/3 c. chopped celery
• 1 (7 1/2 oz.) can crabmeat, drained
• 1 (5 oz.) can water chestnuts, drained and sliced
• 3 Tbsp. minced fresh parsley
• 1 1/3 c. uncooked white long grain rice
• paprika
• slivered almonds

1. Cook rice according to directions until dry and fluffy.
2. Blend soup with mayonnaise in large bowl; stir until smooth.
3. Add onion, then milk.
4. Begin seasoning, using a heavy hand because rice and seafood are bland.
5. When mixture is well seasoned, combine with other ingredients, except paprika and almonds.
6. Taste for seasoning.
7. Add a few tablespoons of milk if too dry.
8. It should be moist.
9. Turn into a large shallow buttered casserole.
10. Sprinkle with paprika and scatter almonds over top.
11. Bake at 350u0b0 for 30 to 40 minutes.
12. Freezes well.

cream of shrimp soup, mayonnaise, onion, milk, salt, shrimp, celery, crabmeat, water chestnuts, parsley, uncooked white long grain rice, paprika, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379539 (may not work)