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.
Calories 237 Calories from Fat 70
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 3.3 g16.4%
Trans Fat 0 g
Cholesterol 35.8 mg11.9%
Sodium 508.7 mg21.2%
Total Carbohydrates 25 g8.4%
Dietary Fiber 1.2 g4.8%
Sugars 1.8 g
Protein 16 g31.8%
Vitamin A 4.5% Vitamin C 18.4%
Calcium 1.4% Iron 7.3%
*Based on a 2000 Calorie diet