| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Seafood | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Chopped celery |
| 1 | Bell pepper; chopped finely | |
| 1 | md | Onion; chopped fine |
| 1 | ts | Oil |
| 1 | Jar (4-oz) chopped pimento | |
| 1 | cn | (7-oz) mushrooms; chopped |
| 3 | cn | Cream of mushroom soup |
| Salt & pepper | ||
| 2 | c | Cooked wild rice |
| 1 | c | Cooked white rice |
| 1 | c | Crab meat -or- |
| 2 | cn | (5-oz) crab meat |
| 1 | c | Shrimp -or- |
| 2 | cn | (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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