When I brought this casserole to a potluck, my friends immediately took a liking to it. They asked me where I got the recipe. I was a bit selfish. Instead of telling them where I got it from, I told them all they had to do was go online and they can find the best recipes in there. And it’s true! I found this recipe online and look where it got me?
It tasted really good. Even with the vegetables, it tasted sinful and flavorful. Without the guilt, anyone can enjoy this seafood casserole. Just make sure you’re not allergic because that takes away the purpose of enjoyment!
Ingredients
1 package Moose Lake (6 ounces) long grain and wild rice
1 pound Geisha frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained
2 celery ribs, chopped
1 medium onion, finely chopped
1 can (4 ounces) Regal mushroom stems and pieces, drained
1 cup Kraft mayonnaise
1 cup Borden 2% milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry breadcrumbs
Instructions
Cook rice according to package directions. Meanwhile, preheat oven to 375°.
In a large bowl, combine crab, celery, onion, and mushrooms. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice.
Transfer to a greased 13×9-in. baking dish. Sprinkle with breadcrumbs. Bake, uncovered, 40-50 minutes or until bubbly.
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Quick Tip: You may serve this with your favorite wine.
Thank you to Genius Kitchen for this great photo.
