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Seafood Rice Casserole Recipe
Seafood Rice Casserole Recipe photo by Taste of Home

Seafood Rice Casserole Recipe

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My family loves rice and clams, so I decided to combine them in this recipe. It was a hit! This dish is very filling and satisfying. Cooking and creating new recipes are two of my favorite pastimes.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 4 servings

Ingredients

  • 3 cups cooked long grain rice
  • 1/3 cup chopped onion
  • 2 tablespoons chopped green chilies
  • 1 can (6-1/2 ounces) chopped clams, undrained
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup seasoned bread crumbs
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

One 1/2-cup serving (prepared with evaporated skim milk) equals 195 calories, 3 g fat (0 saturated fat), 24 mg cholesterol, 207 mg sodium, 29 g carbohydrate, 0 fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Directions

  1. In a 1-1/2-qt. baking dish coated with cooking spray, combine the rice, onion and chilies. In a small bowl, combine clams and milk; pour over rice mixture. Sprinkle with crumbs and cheese. Bake, uncovered, at 350° for 45 minutes. Yield: 4 main-dish or 8 side-dish servings.
Originally published as Seafood Rice Casserole in Country October/November 1996, p51

Nutritional Facts

One 1/2-cup serving (prepared with evaporated skim milk) equals 195 calories, 3 g fat (0 saturated fat), 24 mg cholesterol, 207 mg sodium, 29 g carbohydrate, 0 fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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