Seafood-Wild Rice Casserole

In Uncategorized on February 2, 2010 at 10:07 am

1 6 oz. pkg. wild and white rice mix
1 12 oz. pkg. frozen crab meat, thawed and drained
1 lb. frozen, peeled shrimp, thawed and drained
3 cans cream of mushroom soup, undiluted
1/3 cup grated onion
1 cup chopped green pepper
1 cup chopped celery
1 4 oz. jar pimiento, drained
2 T. lemon juice

Prepare rice mix according to package directions, drain. Add remaining ingredients, stir well. Spoon mixture into lightly greased 4 quart casserole. Bake at 325 degrees for one hour.

(Editor’s note: I did a little research on “Carolina Country” magazine, since I’d never heard of it. Turns out it’s a publication distributed by the North Carolina Electric Cooperative. Do any of you all get it?)


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