| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casserole | 4 | Servings | |
INGREDIENTS
| 1 | Crabmeat | |
| 2 | lb | Shrimp, peeled |
| 1 | Cream of celery soup | |
| 1 | Cream of mushroom soup | |
| 1 | Stick margarine | |
| 2 1/2 | c | Cooked rice, warm |
| 1 | Bell pepper, chopped | |
| 1 | Onion, chopped | |
| 2 | Ribs celery, chopped |
INSTRUCTIONS
Cook seasonings in margarine until tender; add shrimp and crabmeat. Cook about 20 minutes. Add soups; stir well. Combine with rice. Pour into a greased casserole and bake at 350 degrees for 30 minutes. Top with cheese if desired. From <A Taste of Louisiana>. 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: 573
Calories From Fat: 224
Total Fat: 35.5g
Cholesterol: 305.3mg
Sodium: 2508.1mg
Potassium: 1696.2mg
Carbohydrates: 84.5g
Fiber: 1.7g
Sugar: 3.9g
Protein: 36.5g