Yield: 6 Servings
|1 pack||(8-oz) cream cheese|
|½ cup||Sour cream|
|⅓ cup||Green onions w/tops; chopped|
|3 cups||Cooked rice|
|1 can||(8-oz) crabmeat; flaked|
|2 mediums||Tomatoes; peeled, slice|
|Salt to taste|
|¾ cup||Buttered bread crumbs|
Combine cream cheese, sour cream and milk; whip until smooth. Fold in green onions, rice and crabmeat. Turn mixture into a buttered 2 quart casserole. Arrange tomato slices over casserole mixture. Sprinkle with salt; top with bread crumbs. Bake in a preheated 350 degree oven for 30 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .