Taste of Home
Seafood Casserole
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 6 servings.
A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. —Nancy Billups, Princeton, Iowa
Ingredients
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1 package (6 ounces) long grain and wild rice
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1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained
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1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces
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2 celery ribs, chopped
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1 medium onion, finely chopped
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1/2 cup finely chopped green pepper
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1 can (4 ounces) mushroom stems and pieces, drained
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1 jar (2 ounces) diced pimientos, drained
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1 cup mayonnaise
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1 cup 2% milk
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1/2 teaspoon pepper
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Dash Worcestershire sauce
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1/4 cup dry bread crumbs
Directions
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1.
Cook rice according to package directions. Meanwhile, preheat oven to 375°.
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2.
In a large bowl, combine the 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.
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3.
Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.
Nutrition Facts
1-1/2 cups: 585 calories, 34g fat (5g saturated fat), 209mg cholesterol, 1045mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 37g protein.
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