Rebecca's Seafood Casserole
Kimmy Moelk
This was my maternal grandmother’s recipe, but both sides of the family made this for holidays.
ingredients
- 2 cans crabmeat
- 1 lg jar chopped/sliced mushrooms
- 3 pounds medium sized shrimp, boiled and cleaned
- 2 cups Hellman’s mayonnaise
- 1 1/2 cans cream of mushroom soup
- 3 hard-boiled eggs, chopped (optional- I skip them)
- dash of Worchestershire Sauce and cayenne pepper, to taste
- 4 buttons of garlic, crushed
- Bread crumbs
- 1/2 stick butter, sliced
- Almond slivers (optional)
- Grated cheese (optional)
See full recipe
notes
Serve piping hot. Let guests wait for casserole, but do not let casserole wait for guests.
Source: Kimberly Moelk
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