Seafood Rice Casserole Recipe

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

Contributor:	Contributor: Brenda Oeding Added: Monday, July 13, 2009

Category:	Category: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 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

Directions:	Directions: 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 350º for 35 minutes, or till golden brown on top. Can be frozen. Thaw before baking.

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Seafood Rice Casserole Recipe

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