Royal Seafood Casserole - cooking recipe

Ingredients

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

Preparation

Cook rice according to directions until dry and fluffy.
Blend soup with mayonnaise in large bowl; stir until smooth.
Add onion, then milk.
Begin seasoning, using a heavy hand because rice and seafood are bland.
When mixture is well seasoned, combine with other ingredients, except paprika and almonds.
Taste for seasoning.
Add a few tablespoons of milk if too dry.
It should be moist.
Turn into a large shallow buttered casserole.
Sprinkle with paprika and scatter almonds over top.
Bake at 350\u00b0 for 30 to 40 minutes.
Freezes well.