INGREDIENTS

INSTRUCTIONS

Today's main course is a fantastically fresh casserole that is easy to
prepare in about an hour. The completed meal is best when
complimented with a fresh green salad and hard rolls.
There is a wide variety of wild rice available for easy preparation
at your local grocer's today. Select one that you're comfortable
preparing, but avoid the long-grain raw type of wild rice, as it's a
bit too dense for today's recipe.
Lightly oil a 2-quart casserole dish and reserve. Pre-heat oven to
350-F degrees.
If crabmeat is frozen, thaw, rinse and drain. If crabmeat is canned,
rinse and drain. Blend the crabmeat, lemon juice, and salt in a
mixing bowl and refrigerate while preparing sauce.
Prepare the wild rice as directed on the package and reserve. Sauté
the fresh mushrooms in a large skillet over medium heat with just
enough butter to keep the mushrooms moist. Drain excess water if
necessary, and reserve.
Melt the 1/4 cup butter in a saucepan over medium heat. Add the
garlic and sauté until fragrant, but not brown, about 3 minutes. Add
the flour, and whisk and cook for about a minute more. Add the milk
slowly, whisking constantly, and cook until the sauce thickens. Add
the celery salt and dried parsley, grated cheddar cheese, and white
wine. Stir until cheese is melted and sauce is creamy smooth.
Drain the crabmeat and add it to sauce; heat to the boil.
Place a layer of the cooked wild rice in bottom of the prepared
casserole dish. Pour the crabmeat and sauce over the rice. Top with
the sautéed mushroom slices and bake for about 30 minutes or until
lightly browned. Serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Mar 9, 1999, converted by MM_Buster
v2.0l.

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