FLORIDA SEAFOOD CASSEROLE

1/3 cup minced onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 cup milk
1 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped pimiento
1 (8 ounce) can sliced water chestnuts, drained
2 tablespoons lemon juice
1 tablespoon snipped fresh parsley
1 cup flaked cooked crabmeat
1 cup peeled cooked shrimp
3 cups cooked rice
1 cup (4 ounces) shredded cheddar cheese, divided use

In a saucepan, saute onion in butter; blend in flour. Add milk and cream; cook and stir until thick and bubbly.

Remove from the heat; stir in salt, pepper, pimiento, water chestnuts, lemon juice, parsley, crabmeat, shrimp, rice and half of the cheese. Spoon into a 2 1/2 quart casserole.

Bake at 350 degrees F for 25 minutes or until heated through.

Sprinkle with remaining cheese just before serving.

Servings: 6
Source: Taste of Home