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Ingredients
| white mushrooms (sliced): 3 cups |
| olive oil: 1 Tbl |
| wild rice: 2 1/2 cups |
| canned waterchestnuts: 8 oz (drained) |
| celery (chopped): 1 cup |
| onions (chopped): 1/2 cup |
| green sweet peppers (chopped): 1/2 cup |
| lite mayonnaise: 1 cup |
| tomato juice: 1 cup |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| paprika: 1/8 tsp |
| peeled chestnuts: 12 oz (cooked shrimp, thawed) |
| imitation sour cream: 6 oz |
| almonds (ground): 1/2 cup (toasted) |
| monterey jack cheese (shredded): 1/2 cup |
Seafood Rice Casserole
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. In a large skillet cook mushrooms in hot oil over medium heat about 5 minutes or until tender. In a very large bowl, stir together cooked mushrooms, cooked rice, water chestnuts, celery, onion, and green pepper. Stir in mayonnaise, tomato juice, salt, black pepper, and paprika; mix well. Stir in shrimp and imitation crabmeat.
2. Spoon seafood mixture into a greased 3-quart rectangular baking dish. Sprinkle almonds over. Bake in a 350 degree F oven for 30 to 35 minutes or until bubbly. Divide hot casserole between bowls and sprinkle with cheese. Makes 8 servings.