Seafood Casserole
Source of Recipe
BBR
Recipe Introduction
From Taste of Home
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
List of 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 milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry bread crumbs
Recipe
Cook rice according to package directions. Meanwhile, in a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk the mayonnaise, milk, pepper and Worcestershire sauce; stir into the seafood mixture. Stir in rice.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 40-50 minutes or until bubbly. Yield: 6 servings
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