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Ingredients
- Ingredients
- 3 * 3 cups sliced fresh mushrooms
- 1 * 1 tablespoon cooking oil
- 2-1/2 * 2-1/2 cups cooked wild rice
- 1 * 1 8-ounce can sliced water chestnuts, drained
- 1 * 1 cup chopped celery
- 1/2 * 1/2 cup chopped onion
- 1/2 * 1/2 cup chopped green sweet pepper
- 1 * 1 cup mayonnaise or salad dressing
- 1 * 1 cup tomato juice
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon ground black pepper
- 1/8 * 1/8 teaspoon paprika
- 1 * 1 12-ounce package frozen peeled, cooked shrimp, thawed
- 1 * 1 6- or 8-ounce package flake-style imitation crabmeat
- 1/2 * 1/2 cup sliced almonds, toasted
- 1/2 * 1/2 cup Monterey Jack cheese (2 ounces
Preparation
Step 1
Directions
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. Makes 8 servings.
Nutrition Facts
* Calories448,
* Total Fat (g)32,
* Saturated Fat (g)6,
* Cholesterol (mg)111,
* Sodium (mg)676,
* Carbohydrate (g)26,
* Fiber (g)2,
* Protein (g)19,
* Starch (d.e.)1,
* Vegetables (d.e.)2,
* Very Lean Meat (d.e.)2,
* Fat (d.e.)5.5,
* Percent Daily Values are based on a 2,000 calorie diet