Northwestern Crab and Wild Rice
- 1/2 lb. wild rice
- 1 1/2 lb. crab meat or shrimp
- 1 can condensed cream of mushroom soup
- 1/2 cup light cream
- 1 cup grated cheddar cheese
- 1/4 lb. fresh mushrooms
Saute mushrooms in 2 Tbsp margarine. Cook the rice as the package says. Dilute the soup with the cream. Then in a casserole dish later it--rice, crabmeat, soup, mushrooms and cheese. Keep right on until it is full. Stop here. Bake it covered, for 30 min at 350. Uncover it at the last if the cheese has not melted.