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Casserole A La Naples

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  Condensed mushroom soup 1 Can (10 oz)
  Dry white wine 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Instant minced onion 2 Teaspoon
  Dill weed 1 Teaspoon
  Tabasco 1⁄4 Teaspoon
  Precooked rice 1 1⁄2 Cup (24 tbs) (From Package)
  Canned shrimp 5 Ounce, drained (1 Can)
  Canned pimiento 4 Ounce, drained, cut into large dice (1 Can)
  Canned lobster 7 Ounce, drained (1 Can)
  Canned crab 6 1⁄2 Ounce, drained, cartilage removed (1 Can)
  Chopped parsley 1⁄4 Cup (4 tbs)

Combine soup with wine, water, seasonings, and rice in a 21/2 -quart casserole.
Reserve several shrimp and about half of diced pimiento for top of casserole.
Add remaining shrimp, pimiento, lobster and crab to mixture in casserole.
Arrange reserved shrimp and pimiento on top.
Cover and bake in a 350° Foven for 30 minutes.
Garnish with chopped parsley.

Recipe Summary

Main Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1288 Calories from Fat 151

% Daily Value*

Total Fat 17 g26.6%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 288.5 mg96.2%

Sodium 3504.4 mg146%

Total Carbohydrates 130 g43.3%

Dietary Fiber 6.7 g26.7%

Sugars 8.2 g

Protein 107 g213.3%

Vitamin A 107% Vitamin C 181.3%

Calcium 13.6% Iron 52.1%

*Based on a 2000 Calorie diet

Casserole A La Naples Recipe