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  • Seafood Casserole

    1 vote
    Seafood Casserole
    Prep time:
    Cook time:
    Servings: 6
    by Pamela Denise Miller
    1 recipe
    		 >
    Rice casserole stuffed with seafood and veggies.

    Ingredients

    • 1 package long grain and wild rice
    • 1 pound frozen crabmeat or 2 1/2 cups canned lump crab meat drained
    • 1 pound cooked medium shrimp
    • 2 celery ribs, chopped
    • 1/2 cup finely chopped green pepper
    • 1 can (4 oz.) mushrom stems and pieces, drained
    • 1 jar (2 oz.) diced pimientos, drained
    • 1 cup mayonnaise
    • 1 cup 2 % mild
    • 1/2 teaspoon pepper
    • Dash Worcestershire sauce
    • 1/4 cup dry bread crumbs

    Directions

    1. Cook rice according to package directions. Meanwhile, preheat oven to 375 degrees
    2. In a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice.
    3. Transfer to a greased 13 x 9 in baking dish. Sprinkle with bread crumbs. Bake, uncovered, 40 to 50 minutes or until bubbly.

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