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Rice casserole stuffed with seafood and veggies.

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Cook time:
Servings: 6
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Ingredients

Cost per serving $3.79 view details
  • 1 package long grain and wild rice
  • 1 pound frozen crabmeat or 2 1/2 cups canned lump crab meat drained
  • 1 pound cooked medium shrimp
  • 2 celery ribs, chopped
  • 1/2 cup finely chopped green pepper
  • 1 can (4 oz.) mushrom stems and pieces, drained
  • 1 jar (2 oz.) diced pimientos, drained
  • 1 cup mayonnaise
  • 1 cup 2 % mild
  • 1/2 teaspoon pepper
  • Dash Worcestershire sauce
  • 1/4 cup dry bread crumbs

Directions

  1. Cook rice according to package directions. Meanwhile, preheat oven to 375 degrees
  2. In a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice.
  3. Transfer to a greased 13 x 9 in baking dish. Sprinkle with bread crumbs. Bake, uncovered, 40 to 50 minutes or until bubbly.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 227g
Recipe makes 6 servings
Calories 487  
Calories from Fat 323 66%
Total Fat 36.46g 46%
Saturated Fat 6.66g 27%
Trans Fat 0.0g  
Cholesterol 191mg 64%
Sodium 737mg 31%
Potassium 505mg 14%
Total Carbs 5.19g 1%
Dietary Fiber 0.6g 2%
Sugars 0.94g 1%
Protein 33.75g 54%

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