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, .