Seafood Casserole
A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. —Nancy Billups, Princeton, Iowa
Ingredients
- 1 package (6 ounces) long grain and wild rice
- 1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained
- 1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces
- 2 celery ribs, chopped
- 1 medium onion, finely chopped
- 1/2 cup finely chopped green pepper
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 jar (2 ounces) diced pimientos, drained
- 1 cup mayonnaise
- 1 cup 2% milk
- 1/2 teaspoon pepper
- Dash Worcestershire sauce
- 1/4 cup dry bread crumbs
