Seafood Rice Casserole
This hearty casserole features shrimp, imitation crabmeat, rice, and
vegetables--all flavored by a scrumptious mayonnaise and tomato sauce.
3 cups sliced fresh mushrooms
1 Tbsp. cooking oil
2-1/2 cups cooked rice
1 8-oz. can sliced water chestnuts, drained
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1 cup mayonnaise or salad dressing
1 cup tomato juice
1/4 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. paprika
1 12-oz. pkg. frozen peeled, cooked shrimp, thawed
1 6- or 8-oz. pkg. flake-style imitation crabmeat
1/2 cup sliced almonds, toasted
1/2 cup shredded cheddar cheese (2 oz.)
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.
Spoon seafood mixture into a greased 3-quart rectangular baking dish. Sprinkle
almonds and cheddar cheese over. Bake in a 350 degree F oven for 30 to 35
minutes or until bubbly and the cheese is melted.
Makes 8 servings.
AUTHOR: Lori A
|