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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A family favorite, this rice casserole is stuffed with plenty of seafood and veggies. It's hearty, homey and so easy to make! âNancy Billups Princeton, Iowa Ingredients:
1 package (6 ounces) long grain and wild rice |
1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained |
1 pound cooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces |
2 celery ribs, chopped |
1 medium onion, finely chopped |
1/2 cup finely chopped green pepper |
1 can (4 ounces) mushroom stems and pieces, drained |
1 jar (2 ounces) diced pimientos, drained |
1 cup mayonnaise |
1 cup 2% milk |
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°.
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 13x9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, 40-50 minutes or until bubbly. Yield: 6 servings.
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