View Full Version : from the 50's - Seafood Casserole

Kitchen Witch
October 20th, 2012, 06:07 AM
note - check out the can sizes - throughout the years the ounces have come down practically by half!

Seafood Casserole

1 can tuna 7 or 8 ounces
1 can crabmeat 7 or 8 oz.
1 can shrimp 7 or 8 oz.
1 chopped green pepper
1 chopped medium onion
1 can cream of mushroom or celery soup
1 T. lemon juice
1 cup mayonnaise
1 beaten egg
1 cup cooked rice
1 cup buttered bread crumbs

Mix together soup, lemon juice, mayonnaise and egg. Toss with all other ingredients except bread crumbs. Cover and bake at 350 degrees for 45 minutes. Top with crumbs and bake uncovered until browned.