Rice Seafood Casserole

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.