Beer Cheese Seafood Casserole

Beer Cheese Seafood Casserole

I figured it was about time that I posted a crock pot recipe. Come to think of it, I can't believe I haven't posted one already. This recipe is a variation on a beer cheese pork butt recipe that I used to make all the time. However, this time instead of pork, I used crab claw meat and shrimp. The results were pretty darn good. See for yourself!

 In the original recipe, I used a pork butt and red skin potatoes. But this time the potatoes I was going to use had gone bad. So, instead I used Spanish rice. Then the idea was to bake the casserole with a crust. But just prior to adding the crust and putting it in the oven, my girlfriend said that it looked too good to change. So, instead we just ate it right out of the pot. And you know what? She might have been right.

Seriously, it turned out great! I ate at least one bowl full and then I made countless numbers of burritos using the left overs as a filling.

Ingredients

• 8oz Crab Claw Meat
• 8oz Shrimp (peeled)
• 12oz Bass Ale
• 1cup Vegetable Broth (chicken broth works too)
• 2cans Campbell's Cheddar Cheese Soup
• 1tsp Garlic Salt
• 2tsp Black Pepper
• 1 Yellow Onion (chopped)
• 2 Bell Peppers (chopped)
• 1 Habanero Pepper (chopped, whole w/top cut off, or seeded, depending upon how spicy you want it)
• 1cup Spanish Rice (dry)

Directions

1. Mix everything up well in a crock pot
2. Cook on low for approximately 6hrs
3. Eat!

Nutrition Info

One Serving

Serving Size: 1 small bowl

Servings: 8

Calories: 226

Protein: 15g

Carbohydrates: 29g; Fiber: 2g

Fat: 7g

Posted by Clayton Long