Seafood Gourmet
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 29.58 ml butter
- 2 large onions, chopped
- 1 large green bell pepper, chopped
- 473.18 ml celery, chopped
- 2 (340.19 g) box wild rice mix, prepared
- 354.88 ml half-and-half
- 453.59 g crabmeat
- 453.59 g cooked baby shrimp
- 473.18 ml grated gruyere cheese (or your favorite white cheese)
- 297.66 g can cream of mushroom soup
- 118.29 ml toasted almond, sliced (not slivered)
directions
- Preheat oven to 350*F.
- In butter, saute the onions, bell pepper and celery until tender.
- In large bowl, mix cooked rice and the cooked onions, bell pepper and celery.
- Mix in grated cheese.
- Thoroughly combine soup with half-and-half, and add to the rice mixture.
- Now, VERY GENTLY fold in the seafood, so as not to break up the crab meat too much, you want lumps of it in there, so stir as little as possible.
- Pour into buttered lasagna pan.
- Sprinkle with toasted almond slices.
- Bake in 350*F oven 35-40 minutes.
- Let stand about 10 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)