Rice Seafood Casserole
2002-09-25- Course: Main Dishes
- Yield : 6 - 8
- Servings : 6 - 8
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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Leftover rice? Hungry for a seafood dish? This is a great dish for both those needs.
Ingredients
- 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
Directions
Step 1
Preheat oven to 350 degrees.
Step 2
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.
Step 3
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.
Step 4
Bake for 30 minutes at 350 degrees in a 9x9 casserole dish. Garnish with sprigs of parsley.
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