Crab And Shrimp Casserole Recipe
Ingredients
| Long grain rice package | 1 | |
| Onion | 3 Tablespoon, grated | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Crabmeat | 1 Can (10oz), drained, flaked | |
| Shrimp | 2 Can (10oz), drained | |
| Cream and mushroom soup | 1 Can (10oz), undiluted | |
| 1 (2-ounce) jar diced pimiento, drained | ||
| Lemon juice | 1 Tablespoon | |
Directions
Prepare rice according to directions on the package.
Saute onion, pepper, and celery in butter 4 to 5 minutes or until crisp-tender.
Combine rice, sauteed vegetables, and remaining ingredients; mix well.
Spoon mixture into a greased 2-quart baking dish.
Bake at 325°F for 30 minutes.
Saute onion, pepper, and celery in butter 4 to 5 minutes or until crisp-tender.
Combine rice, sauteed vegetables, and remaining ingredients; mix well.
Spoon mixture into a greased 2-quart baking dish.
Bake at 325°F for 30 minutes.
Chef
