Wild Rice And Seafood Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Seafood | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Chopped celery |
| 1 | Bell pepper, chopped finely | |
| 1 | Onion, chopped fine | |
| 1 | t | Oil |
| 1 | Jar, 4-oz chopped pimento | |
| 1 | 7-oz mushrooms chopped | |
| 3 | Cream of mushroom soup | |
| Salt & pepper | ||
| 2 | c | Cooked wild rice |
| 1 | c | Cooked white rice |
| 1 | c | Crab meat -or- |
| 2 | 5-oz crab meat | |
| 1 | c | Shrimp -or- |
| 2 | 5-oz shrimp |
INSTRUCTIONS
Sauce celery, bell pepper & onion until tender. Stir in remaining ingredients & bake in 3-quart casserole uncovered for 1-1/2 hours at 350 degrees. (You may prepare casserole the day before & refrigerate, however, allow to stand at room temperature 1 hour before baking). MRS. MARIE MOORE BRINKLEY, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 276
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 814.2mg
Potassium: 350.4mg
Carbohydrates: 45.9g
Fiber: 4.2g
Sugar: 2.8g
Protein: 8.4g