Casserole A La Naples Recipe
An empty belly is a great cook and Casserole a La Naples is a great way to fill it. Use the freshest of Seafood available to get a great Casserole a La Naples. This Casserole a La Naples, when served as a Side Dish will always bring cheer to your table. The Italian Casserole a La Naples has an unique characteristic of addicting you to it on the first bite. Spread the taste by sharing this Casserole a La Naples recipe with your friends.
Ingredients
1 can (10 1/2 ounces) condensed mushroom soup
1 cup dry white wine
1/2 cup water
1 teaspoon MSG
2 teaspoons instant minced onion
1 teaspoon dill weed
1/4 teaspoon Tabasco
1 1/2 cups packaged precooked rice
1 can (5 ounces) shrimp, drained
1 can (4 ounces) pimiento, drained, cut into large dice
1 can (7 ounces) lobster, drained
1 can (6 1/2 ounces) crab, drained, cartilage removed
1/4 cup chopped parsley
Directions
Combine soup with wine, water, seasonings, and rice in a 2 1/2-quart casserole.
Reserve several shrimp and about half of diced pimiento for top of casserole.
Add remaining shrimp, pimiento, lobster and crab to mixture in casserole.
Arrange reserved shrimp and pimiento on top.
Cover and bake in a 350° F.oven for 30 minutes.
Garnish with chopped parsley.
Reserve several shrimp and about half of diced pimiento for top of casserole.
Add remaining shrimp, pimiento, lobster and crab to mixture in casserole.
Arrange reserved shrimp and pimiento on top.
Cover and bake in a 350° F.oven for 30 minutes.
Garnish with chopped parsley.
