Seafood Rice Casserole

Barb Gertz's Note:

This recipe uses less fat, sugar and salt. Diabetic exchanges; 2 starch, 1 lean meat. Makes 4-main-dish servings or 8-side-dish servings.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 3 cups cooked long-grain rice
• 1/3 cup chopped onion
• 2 tablespoons chopped green chilies
• 1 (6 1/2 ounce) can chopped clams, undrained
• 1 (5 ounce) can evaporated milk or 1 (5 ounce) can fat-free evaporated milk
• 1/4 cup seasoned bread crumbs
• 1/2 cup shredded cheddar cheese

Directions:

1. In a 1-1/2 quart baking dish coated with nonstick cooking spray, combine rice,onion and chiles.
2. In a bowl,combine clams and milk; pour over rice mixture.
3. Sprinkle with crumbs and cheese.
4. Bake, uncovered, at 350 degrees for 45 minutes.

Reviews

[Fionnros]

This was a great basic and simple recipe, though I did what Geema suggested and added an egg. It turned out too dry, so next I won't add an egg. Thanks for the recipe.

[Geema]

This dish was made with pantry staples and was very easy to put together. I substituted a can of small, deveined shrimp for the clams, and used some Parmesan instead of the cheddar cheese. For some reason the finished dish was a little soupy and I wondered if I should have added an egg. While the green chilies gave this dish a little zip, I wish I had used the whole can, since they were fairly mild. Barb, this is a great basic recipe that will come in handy when I need a good meal with things I have on hand.