Ree adds a kick of heat to her mother's seafood-loaded dinner party classic from the 1970s!#ReeDrummond #ThePioneerWoman #FoodNetwork #SeafoodCasseroleWatch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!Get the recipe https://foodtv.com/44vBDySSubscribe to Food Network http://foodtv.com/YouTubeTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Seafood CasseroleRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 1 hr 55 min (includes chilling and resting times)Active: 25 minYield: 4 to 6 servingsIngredientsCasserole:1 pound 16/20-count cooked shrimp, thawed and chopped2 cups lump crabmeat2 cups mayonnaise1 cup cooked lobster meat1 cup diced celery2 tablespoons Dijon mustard1 tablespoon sherry3 dashes Worcestershire sauce1 teaspoon seafood seasoning, such as Old Bay1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper4 green onions, sliced thin1 small green bell pepper, dicedHot sauce, to taste2 cups potato chips, crushed2 tablespoons chopped fresh parsleySimple Green Salad:5 tablespoons olive oil3 tablespoons lemon juice1 tablespoon chopped fresh chives1 tablespoon honeyKosher salt and freshly ground black pepper1 head butter lettuce, leaves separatedGreen baby mesclun, for servingDirectionsFor the casserole: Mix the shrimp, crabmeat, mayonnaise, lobster meat, celery, mustard, sherry, Worcestershire, seafood seasoning, salt, pepper, green onions, bell pepper and hot sauce in a large bowl. Taste and adjust the seasonings. Transfer to a medium-sized baking dish. Cover and refrigerate for at least 1 hour or up to 24 hours.When ready, preheat the oven to 350 degrees F.Top the casserole with the chips and bake until golden and heated through, about 30 minutes. Remove and let rest 5 to 7 minutes before serving.For the simple green salad: Meanwhile, to a mason jar, add the olive oil, lemon juice, chives, honey, salt and pepper. Place the lid on the jar and shake to combine. Drizzle over the salad leaves in a bowl and toss.Garnish the casserole with the chopped parsley and serve with the salad on the side.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetworkRee Drummond's Seafood Casserole | The Pioneer Woman | Food Networkhttps://www.youtube.com/watch?v=Pr4xC7z3O8w