Casserole A La Naples
|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|
|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.