| 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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