Seafood Almond Casserole

Shrimp and crabmeat casserole –hearty baked dinner.

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Servings 7

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ingredients 13
Prep Time 30 min
Total Time 1 hr 15 min

Ingredients

CASSEROLE

2/3: cup uncooked regular long-grain white rice

1 1/3: cups water

2: (6-oz.) cans shrimp, drained, rinsed

1: cup shredded imitation crabmeat (surimi)

1: (8-oz.) can sliced water chestnuts, drained

1/2: cup chopped green bell pepper

1/2: cup chopped celery

1/2: cup chopped onion

1: cup mayonnaise

1: cup tomato juice

1/4: teaspoon pepper

TOPPING

4: oz. (1 cup) shredded Cheddar cheese

1/2: cup slivered almonds, toasted*

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Directions

1 Cook rice in water as directed on package.
2 Heat oven to 350°F. In ungreased 2-quart casserole, combine cooked rice and all remaining casserole ingredients; mix well. Sprinkle cheese and almonds over top.
3 Bake at 350°F. for 35 to 45 minutes or until hot and bubbly.

EXPERT TIPS

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Expert Tips

* To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 6 minutes or until light golden brown, stirring frequently.