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Seafood Rice Casserole

Makes: 8 servings

Prep 30 mins Bake 350°F 30 mins

Ingredients

3 cups sliced fresh mushrooms
1 tablespoon cooking oil
2 1/2 cups cooked wild rice
1 8 ounce cansliced 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 packagefrozen peeled, cooked shrimp, thawed
1 6 - 8 ounce packageflake-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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