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Seafood Rice Casserole

Makes: 8 servings
Prep 30 mins Bake 350°F 30 mins
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,
  • Lean Meat () 2,
  • Fat () 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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