"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Seafood Rice Casserole Recipe

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This recipe for Seafood Rice Casserole, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Oeding
Added: Monday, July 13, 2009


2 c. cooked rice
1/2 c. chopped onion
1/2 c. chopped green pepper
1 c. chopped celery
1-5 oz. can sliced water chestnuts, drained
2-8 oz. pkgs. frozen cooked shrimp
1-7 1/2 oz. can crab meat
1 c. mayonnaise
1 c. tomato juice
1/4 t. salt
1/8 t. pepper
1/4 t. paprika
1 sm. box fresh mushrooms, slice & sauteed
1/2 c. sliced almonds
1/2 c. grated cheddar cheese

Combine all ingredients except almonds and cheese. Mix well. Pour into a buttered 2 1/2 or 3 quart casserole. Saute almonds in 2 T. butter; sprinkle over casserole. Sprinkle with cheddar cheese. Bake at 350 for 35 minutes, or till golden brown on top. Can be frozen. Thaw before baking.




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