Ingredients
- 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
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Seafood Casserole
Time: 20 minutes prep, 40 minutes cook
Servings: 6
Directions
- Cook rice according to package directions. Meanwhile, preheat oven to 375 degrees
- 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.
- 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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Summary
Rice casserole stuffed with seafood and veggies.
