Florida Seafood Casserole

1/3 C. minced onion
1/4 C. butter
1/4 C. flour
1 C. milk
1 C. light cream
1/2 t. salt
1/2 t. pepper
1 T. chopped pimentos
1 can (8 oz.) sliced water chestnuts, drained
2 T. lemon juice
1 T. fresh snipped parsley
1 C. flaked cooked crabmeat
1 C. peeled, cooked shrimp
3 C. cooked rice
1 C. shredded sharp Cheddar cheese, divided

In a sauce pan saut� onion in butter till tender. Blend in flour. Add milk and cream. Cook and stir till thick and bubbly.

Remove from heat and stir in salt, pepper, pimentos, water chestnuts, lemon juice, parsley, crabmeat, shrimp, rice, and half of the cheese.

Spoon into a 2-1/2 qt. casserole and bake at 350� for 25 minutes or till heated through.

Sprinkle with remaining cheese just before serving.

Serves 6