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Crab And Shrimp Casserole

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Ingredients
  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)
  Butter/Margarine 2 Tablespoon
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
6

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