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LOUISIANA CRAB CASSEROLE
LOUISIANA CRAB CASSEROLE
I'M FROM LOUISIANA, AND LOVE THE FOOD. HOPE YOU ENJOY MY RECIPES...
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INGREDIENTS
- Cooking Time: 40
- Servings: 8
- 1/4 C. MARGARINE OR BUTTER
- 1 ONION, CHOPPED
- 1 GREEN BELL PEPPER, CHOPPED
- 1 RED BELL PEPPER, CHOPPED
- 2 STALKS CELERY, CHOPPED
- 1 (10 OZ) CAN DICED TOMATOES WITH GREEN CHILIES
- 1 (5 OZ) PKG SAFFRON FLAVORED RICE
- 1 ( 10.75 OZ) CAN CREAM OF MUSHROOM SOUP
- 1/4 C. PARSLEY
- 1/4 C. GREEN ONIONS, CHOPPED
- 1/4 C. SHREDDED CHEESE
- 1 LB LUMP CRAB MEAT
DIRECTIONS
1) PREHEAT OVEN TO 325. MELT MARGARINE IN A LARGE SKILLET, SAUTE ONION, GREEN AND RED PEPPER AND CELERY UNTIL TRANSPARENT.
2) ADD THE TOMATOES WITH GREEN CHILIES AND STEAM OVER LOW HEAT FOR 6 TO 7 MINUTES. REMOVE FROM HEAT. ADD RICE TO TOMATO MIXTURE IN SKILLET. ADD THE REST OF THE INGREDIENTS EXCEPT THE CHEESE. MIX WELL.
3) SPOON INTO A 3-QT CASSEROLE DISH. SPRINKLE CHEESE ON TOP. BAKE AT 325 F FOR 40 MINUTES OR UNTIL BUBBLING.
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