Seafood Casserole

Name: Seafood Casserole
Prep time: 20 min
Cook time: 40 min
Yield: 6
Ingredients: 1 package (6 ounces) long grain and wild rice; 1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained; 1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces; 2 celery ribs, chopped; 1 medium onion, finely chopped; 1/2 cup finely chopped green pepper; 1 can (4 ounces) mushroom stems and pieces, drained; 1 jar (2 ounces) diced pimientos, drained; 1 cup mayonnaise; 1 cup 2% milk; 1/2 teaspoon pepper; Dash Worcestershire sauce; 1/4 cup dry bread crumbs

Seafood Casserole was pinched from <a href="https://www.tasteofhome.com/recipes/seafood-casserole/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"A family favorite, this rice casserole is stuffed with plenty of crab and shrimp to make a special dish that's also hearty, homey and so easy to make! —Nancy Billups Princeton, Iowa..."

INGREDIENTS

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1 package (6 ounces) long grain and wild rice

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1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained

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1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces

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2 celery ribs, chopped

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1 medium onion, finely chopped

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1/2 cup finely chopped green pepper

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1 can (4 ounces) mushroom stems and pieces, drained

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1 jar (2 ounces) diced pimientos, drained

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1 cup mayonnaise

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1 cup 2% milk

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1/2 teaspoon pepper

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Dash Worcestershire sauce

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1/4 cup dry bread crumbs

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