Royal Seafood Casserole - cooking recipe

Ingredients

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

Preparation

Blend soup into mayonnaise in a large bowl.
Stir until smooth. Add onion, then milk.
Now begin seasoning.
Use a heavy hand because rice and seafood are bland.
When mixture is well seasoned, combine with other ingredients except paprika and almonds.
Check seasonings; add a few tablespoons milk if mixture is dry.
It should be moist.
Turn into large shallow buttered casserole. Sprinkle with paprika and scatter almonds over top.
Bake, uncovered, at 350\u00b0 until hot and bubbly.
Freezes well.
Yields 10 servings.