Crab-Rice Casserole

By á-24734

Ingredients

• 2 Pkg. (6 oz. each) Frozen Crabmeat
• 3 Cups Hot Cooked Rice
• 2 Cups Cheddar Cheese, shredded
• 3 oz. Cream Cheese, softened
• 1 Cup (1/2 pint) Sour Cream
• 1/2 Cup Chopped Onion
• 1/2 tsp. Garlic Salt
• 1/2 tsp. Basil
• 1 Medium Tomato

Preparation

Step 1

Thaw crabmeat. Combine crabmeat, rice and 1 1/2 cups cheddar cheese. Spoon 1/2 mixture into shallow 1 1/2 quart baking dish. Beat cream cheese until smooth. Stir in sour cream, onion, garlic salt and basil; spoon half over crabmeat mixture. Repeat, making second layers of each. Cover baking dish with foil, crimping it to edges. Bake at 350 degrees for 30 minutes; uncover. Sprinkle with remaining 1/2 cup cheddar cheese. Cut tomato in 3 slices, then cut in half. Arrange half tomato slices on top of cheese. Return to oven for 5-10 minutes or until cheese is softened and tomato is hot. Makes 6 servings.