MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seafood Casserole
Categories: Rice, Seafood, Vegetables, Breads, Dairy
Yield: 6 servings

6 oz Box long grain & wild rice
1 lb Crabmeat; thawed
+=OR=+
2 1/2 c Canned lump crabmeat;
- drained
1 lb Cooked shrimp; peeled,
- deveined, cut in 1/2"
- pieces
2 Celery ribs; chopped
1 md Onion; finey chopped
1/2 c Fine chopped bell pepper
4 oz Can mushroom stems & pieces;
- drained
2 oz Jar diced pimientos;
- drained
1 c Mayonnaise
1 c Milk
1/2 ts Pepper
ds Worcestershire sauce
1/4 c Dry bread crumbs

Cook rice according to package directions. Meanwhile,
set oven @ 375ºF/190ºC.

In a large bowl, combine the crab, shrimp, celery,
onion, green pepper, mushrooms and pimientos. In a small
bowl, whisk mayonnaise, milk, pepper and Worcestershire
sauce; stir into seafood mixture. Stir in rice.

Transfer to a greased 13" X 9" baking dish. Sprinkle
with the dry bread crumbs. Bake, uncovered, until
bubbly, 40-50 minutes.

Nancy Billups, Princeton, Iowa

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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