Wild rice and seafood casserole

Yield: 8 Servings

Measure Ingredient
1½ cup Chopped celery
1 \N Bell pepper; chopped finely
1 medium Onion; chopped fine
1 teaspoon Oil
1 \N Jar (4-oz) chopped pimento
1 can (7-oz) mushrooms; chopped
3 cans Cream of mushroom soup
\N \N Salt & pepper
2 cups Cooked wild rice
1 cup Cooked white rice
1 cup Crab meat -or-
2 cans (5-oz) crab meat
1 cup Shrimp -or-
2 cans (5-oz) shrimp

Sauce celery, bell pepper & onion until tender. Stir in remaining ingredients & bake in 3-quart casserole uncovered for 1-½ hours at 350 degrees. (You may prepare casserole the day before & refrigerate, however, allow to stand at room temperature 1 hour before baking).

MRS. MARIE MOORE

BRINKLEY, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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