Rice Seafood Casserole2002-09-25
- Course: Main Dishes
- Yield : 6 - 8
- Servings : 6 - 8
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- Add to Recipe Box
Leftover rice? Hungry for a seafood dish? This is a great dish for both those needs.
- 1/4 cup green onions, chopped
- 1/2 cup onions, diced
- 1/2 stick butter or margarine
- 1/2 can Rotel tomatoes
- 1 can cream of mushroom soup
- 1 can small shrimp or crabmeat or both
- 2 cups cooked rice
- 1 1/2 tsp Worcestershire sauce
- salt and pepper to taste
- bread crumbs
- parsley for garnishment
Preheat oven to 350 degrees.
With a wooden spoon in a heavy duty aluminum pot, sauté chopped green and white onions in butter on low heat until onions are transparent.
Add Rotel tomatoes and mushroom soup. Simmer for 5 minutes stirring occasionally. Add crabmeat, shrimp or both. Fold in cooked rice. Add the Worcestershire 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.