Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (8-oz) cream cheese |
| ½ cup | Sour cream |
| ½ cup | Milk |
| 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.
Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .