Casserole A La Naples Recipe
Ingredients
| 1 can condensed mushroom soup | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Instant minced onion | 2 Teaspoon | |
| Dill weed | 1 Teaspoon | |
| Tabasco | 1/4 Teaspoon | |
| 1 1/2 cups packaged precooked rice | ||
| Shrimp | 1 Can (10oz), drained | |
| Pimiento | 1 Can (10oz), drained | |
| Lobster | 1 Can (10oz), drained | |
| 1 can {61/2 ounces) crab, drained, cartilage removed | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
Combine soup with wine, water, seasonings, and rice in a 21/2 -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° Foven 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° Foven for 30 minutes.
Garnish with chopped parsley.
Chef
