Rice Seafood Casserole
Leftover rice? Hungry for a seafood dish? This is a great dish for both those needs. Shrimp and crab get folded into seasoned rice with Rotel tomatoes and cream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.realcajunrecipes.com.
Cooking tools:
- Baking dish
- Pot
- Skillet
- Wooden spoon
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
Ingredients
- 1/4 cup green onions, chopped
- 1/2 cup onions, diced
- 1/2 stick butter or margarine
- 1 (10 oz) can Rotel tomatoes
- 1 (10.5 oz) can cream of mushroom soup
- 1 (4-6 oz) can small shrimp or crabmeat or both
- 2 cups cooked rice
- 1 1/2 tsp Worcestershire sauce
- salt
- pepper
- 1/2 cup bread crumbs
- parsley for garnishment
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