Royal Seafood Casserole - cooking recipe

Ingredients

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

Preparation

Blend soup and mayonnaise in a large bowl; add onion, then milk.
Add seasonings to taste.
Add the remaining ingredients. Turn into a large, shallow buttered casserole.
Sprinkle with paprika and scatter slivered almonds generously over top.
Bake uncovered at 350\u00b0 for 30 minutes.
Freezes well.
Serves 10.