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Seafood Casserole

Seafood Casserole
A family favorite, this rice casserole is stuffed with plenty of seafood and veggies. It's hearty, homey and so easy to make! —Nancy Billups Princeton, Iowa
6 ServingsPrep: 20 min. Bake: 40 min.

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

  • Cook rice according to package directions. Meanwhile, preheat oven to
  • 375°.
  • 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 13x9-in. baking dish. Sprinkle with bread
© Taste of Home 2013

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Seafood Casserole (continued)

Directions (continued)

  • crumbs. Bake, uncovered, 40-50 minutes or until bubbly. Yield: 6
  • servings.
Nutrition Facts: 1 serving (1-1/2 cups) equals 585 calories, 34 g fat (5 g saturated fat), 209 mg cholesterol, 1,045 mg sodium, 31 g carbohydrate, 2 g fiber, 37 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013