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Seafood Almond Casserole

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  0 reviews
  • 30 min prep time
  • 1 hr 15 min total time
  • 13 ingredients
  • 7 servings
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Shrimp and crabmeat casserole –hearty baked dinner.

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*

Steps

  • 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.
  • 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

* 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
510
% Daily Value
Total Fat
36g
55%
Saturated Fat
8g
40%
Cholesterol
105mg
35%
Sodium
680mg
28%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Protein
19g
19%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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