Royal Seafood Casserole(May Be Prepared Ahead Of Time.) - cooking recipe

Ingredients

2 (10 1/2 oz.) cans condensed cream of shrimp soup
1/2 c. mayo (Hellmann's)
1 small onion, grated
3/4 c. milk
salt and white pepper
1 tsp. ground nutmeg
3 lb. raw shrimp, cooked and cleaned
1 (7 1/2 oz.) can crabmeat, drained
1 (5 oz.) can water chestnuts, sliced and drained
1 1/2 c. diced celery
1 1/3 c. uncooked rice, cooked until dry and fluffy
paprika
slivered almonds

Preparation

In a large bowl, blend soup into mayo until smooth.
Add onion, then milk.
Season heavily because rice is bland and so is seafood. When well seasoned, combine with other ingredients except paprika and almonds.
Check seasonings; add a few tablespoons milk if mixture seems dry.
It should be moist.
Turn into a large shallow buttered casserole.
Sprinkle with paprika.
Scatter almonds generously over top.
Bake, uncovered, at 350\u00b0 for 30 minutes or until hot and bubbly.
Freezes well.
Serves 10.