Seafood Rice Casserole

This casserole recipe features shrimp, imitation crab meat, rice, and vegetables -- flavored with a scrumptious sauce.

Seafood Rice Casserole Enlarge Image
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13 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
30 mins
Bake:
30 mins 350°F
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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
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 ounce package flake-style imitation crabmeat
1/2
cup sliced almonds, toasted
1/2

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)
    Per serving:
  • 448 kcal cal.,
  • 32 g fat
  • (6 g sat. fat,
  • 111 mg chol.,
  • 676 mg sodium,
  • 26 g carb.,
  • 2 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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