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Seafood Rice Casserole
Ingredients
- 3 cups sliced fresh mushrooms
- 1 tablespoon cooking oil
- 2 1/2 cups cooked wild rice
- 1 8 ounce 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 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 1 12 ounce package frozen peeled, cooked shrimp, thawed
- 1 6 - 8 ounce package flake-style imitation crabmeat
- 1/2 cup sliced almonds, toasted
- 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,
- cal. (kcal) 448,
- Fat, total (g) 32,
- chol. (mg) 111,
- sat. fat (g) 6,
- carb. (g) 26,
- fiber (g) 2,
- pro. (g) 19,
- 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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