Seafood Rice Casserole
This casserole recipe features shrimp, imitation crab meat, rice, and vegetables--flavored with a scrumptious sauce.
Prep Time:
30 mins
Total Time:
1 hr
Servings:
Makes 8 servings.
Ingredients
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3 cups sliced fresh mushrooms
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1 tablespoon cooking oil
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2-1/2 cups cooked wild rice
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1 8-ounce can sliced water chestnuts, drained
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1 cup chopped celery
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1/2 cup chopped onion
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1/2 cup chopped green sweet pepper
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1 cup mayonnaise or salad dressing
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1 cup tomato juice
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1/4 teaspoon salt
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1/8 teaspoon ground black pepper
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1/8 teaspoon paprika
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1 12-ounce package frozen peeled, cooked shrimp, thawed
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1 6- or 8-ounce package flake-style imitation crabmeat
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1/2 cup sliced almonds, toasted
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1/2 cup Monterey Jack cheese (2 ounces)
Directions
1.
In a large skillet cook mushrooms in hot oil over medium heat about 5 minutes or until tender. In a very large bowl, stir together cooked mushrooms, cooked rice, water chestnuts, celery, onion, and green pepper. Stir in mayonnaise, tomato juice, salt, black pepper, and paprika; mix well. Stir in shrimp and imitation crabmeat.
2.
Spoon seafood mixture into a greased 3-quart rectangular baking dish. Sprinkle almonds over. Bake in a 350 degree F oven for 30 to 35 minutes or until bubbly. Divide hot casserole between bowls and sprinkle with cheese. Makes 8 servings.
Nutrition information
Calories 448, Total Fat 32 g, Saturated Fat 6 g, Cholesterol 111 mg, Sodium 676 mg, Carbohydrate 26 g, Fiber 2 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Starch 1, Fat 5.5.
Percent Daily Values are based on a 2,000 calorie diet
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