Seafood Rice Casserole

By spietzsch

Ingredients

• 3 cups sliced fresh mushrooms
• 1 tablespoon cooking oil
• 2-1/2 cups cooked wild rice
• 1 8-ounce can sliced water chestnuts, drained
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green sweet pepper
• 1 cup mayonnaise or salad dressing
• 1 cup tomato juice
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1 12-ounce package frozen peeled, cooked shrimp, thawed
• 1 6- or 8-ounce package flake-style imitation crabmeat
• 1/2 cup sliced almonds, toasted
• 1/2 cup Monterey Jack cheese (2 ounces)

Preparation

Step 1

1. In a large skillet cook mushrooms in hot oil over medium heat about 5 minutes or until tender. In a very large bowl, stir together cooked mushrooms, cooked rice, water chestnuts, celery, onion, and green pepper. Stir in mayonnaise, tomato juice, salt, black pepper, and paprika; mix well. Stir in shrimp and imitation crabmeat.

2. Spoon seafood mixture into a greased 3-quart rectangular baking dish. Sprinkle almonds over. Bake in a 350 degree F oven for 30 to 35 minutes or until bubbly. Divide hot casserole between bowls and sprinkle with cheese.