7 Seas Soup Food

SEVEN SEAS CASSEROLE

Steps:

• Mix soup and milk in saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
• Turn into a buttered 2-quart casserole dish.
• Bake at 375 degrees for 25-30 minutes.
• remove from oven and top with slices of cheese; sprinkle with paprika.
• Return to oven for an additional 5 minutes, or until cheese melts.
• Remove from oven, and let rest for about 10 minutes before serving.
• Helpful Tips: I like to put the onion in with the rice while the rice is cooking. Also, be sure to use the designated small-sized shrimp, or bay scallops or other bite-sized seafood in this dish---DO NOT use large or jumbo shrimp or sea scallops unless you cut them up--- as you want a morsel of yummy seafood in every bite!

7-CAN SOUP

Steps:

• Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
• Dice the cheese and stir it into the soup until melted. Serve immediately.