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Seafood Rice Casserole
Ingredients
-
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 - 8 ounce package flake-style imitation crabmeat
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1/2
cup sliced almonds, toasted
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1/2
cup shredded 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.
Nutrition Facts
(Seafood Rice Casserole)
- Servings Per Recipe 8,
- Calories 448,
- Protein (gm) 19,
- Carbohydrate (gm) 26,
- Fat, total (gm) 32,
- Cholesterol (mg) 111,
- Saturated fat (gm) 6,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 676,
- Vegetables () 2,
- Starch () 1,
- Very Lean Meat () 2,
- Fat () 6,
- Percent Daily Values are based on a 2,000 calorie diet
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