Crab And Shrimp Casserole
|Long grain and wild rice||6 Ounce (1 package)|
|Grated onion||3 Tablespoon|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned crabmeat||6 Ounce, drained, flaked (1 can)|
|Canned shrimp||9 Ounce, drained (2 cans, 4 1/2 ounce each)|
|Canned cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 can)|
|Diced pimiento||2 Ounce, drained (1 jar)|
|Lemon juice||1 Tablespoon|
Prepare rice according to directions on the package.
Saute onion, pepper, and celery in butter 4 to 5 minutes or until crisp-tender.
Combine rice, sauteed vegetables, and remaining ingredients; mix well.
Spoon mixture into a greased 2-quart baking dish.
Bake at 325°F for 30 minutes.