Crab and Shrimp Rice Casserole

Ingredients

• 0.5 cup butter
• 0.5 cup bell pepper (Chopped; any color.)
• 0.5 cup onion (Chopped.)
• 1 cup celery (Chopped.)
• 4 oz pimentos (Drained.)
• 10 oz cream of mushroom soup (Canned.)
• 1 cup mushrooms (Sliced.)
• 1 cup mayonnaise
• 1 cup milk
• 0.5 tsp salt
• 0.5 tsp pepper
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 3 cups cooked rice
• 1 lb claw crabmeat
• 1 lb cooked shrimp
• 1 cup mild cheese (Cheddar or mozzarella.)

Steps

1. 1

   Melt the butter in a large skillet over medium heat.

2. 2

   Add the chopped bell pepper, chopped onion, and chopped celery to the skillet. Sauté until the vegetables are softened.

3. 3

   Add the drained pimentos, cream of mushroom soup, sliced mushrooms, mayonnaise, milk, salt, pepper, lemon juice, and Worcestershire sauce. Stir well to combine.

4. 4

   Add the cooked rice, cooked shrimp, and claw crabmeat to the skillet mixture, and stir to combine.

5. 5

   Transfer the mixture to a prepared 3-quart baking dish.

6. 6

   Bake at 375°F for about 40–45 minutes.

7. 7

   Top the casserole with the mild cheddar or mozzarella cheese.

8. 8

   Return the casserole to the oven and bake until the cheese is melted.

Notes

The source does not specify how long to bake after adding the cheese; bake until the cheese is melted. The baking dish is described as prepared, but the source does not specify how it should be prepared.

Nutrition per serving

• main
• casserole
• baked
• seafood
• shrimp
• crab
• rice
• American