| Makes: | 6 - 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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Leftover rice? Hungry for a seafood dish? This is a great dish for both those needs. |
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| Ingredients |
| 1/4 cup chopped green onions |
1/2 cup diced onions |
| 1/2 stick butter or margarine |
1/2 can Rotel tomatoes (crushed) |
| 1 can cream of mushroom soup |
1 can small shrimp or crabmeat or both |
| 2 cups cooked rice |
1 1/2 tsp worchestershire sauce |
| salt and pepper to taste |
bread crumbs |
| parsley for garnishment |
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| Directions |
Preheat oven to 350 degrees.
With a wooden spoon in a heavy duty aluminum pot, saute chopped green and white onions in butter on low fire until white onions are transparent.
Add crushed Rotel tomatoes and mushroom soup. Simmer for 5 minutes stirring occasionally. Add crabmeat or shrimp or both.
Fold in cooked rice. Add the worchestershire sauce and season to taste with salt and pepper. Spread evenly in a casserole dish and sprinkle with bread crumbs.
Bake for 30 minutes at 350 degrees in a 9x9 casserole dish. Garnish with sprigs of parsley. |
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