Wild rice and seafood casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chopped celery |
| 1 | Bell pepper; chopped finely | |
| 1 | medium | Onion; chopped fine |
| 1 | teaspoon | Oil |
| 1 | Jar (4-oz) chopped pimento | |
| 1 | can | (7-oz) mushrooms; chopped |
| 3 | cans | Cream of mushroom soup |
| Salt & pepper | ||
| 2 | cups | Cooked wild rice |
| 1 | cup | Cooked white rice |
| 1 | cup | Crab meat -or- |
| 2 | cans | (5-oz) crab meat |
| 1 | cup | Shrimp -or- |
| 2 | cans | (5-oz) shrimp |
Directions
Sauce celery, bell pepper & onion until tender. Stir in remaining ingredients & bake in 3-quart casserole uncovered for 1-½ hours at 350 degrees. (You may prepare casserole the day before & refrigerate, however, allow to stand at room temperature 1 hour before baking).
MRS. MARIE MOORE
BRINKLEY, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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