SEAFOOD AND WILD RICE CASSEROLE
Why I Love This Recipe
This recipe comes from a kitchen in Louisiana. An excellent choice for good taste. It can be made ahead and reheated. Yield: 6 to 8 servings
Ingredients You'll Need
1 pound cooked shrimp, peeled
1 pound white crabmeat
1 (10-ounce) package green peas (uncooked)
1 cup chopped celery
1 green bell pepper, chopped
1 onion, chopped
1/2 cup fat free mayonnaise
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 (6-ounce) package long grain and wild rice mix (cooked according to directions on package omitting oil)
Directions
Mix all ingredients together tosssing carefully. Pour into a 2-quart casserole coated with no stick cooking spray. Bake at 350 degrees for 20 to 30 minutes.