Recipe: Mixed Seafood Casserole (using cooked rice, tomato juice, and mayonnaise)

MIXED SEAFOOD CASSEROLE

2 cups cooked rice
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 (4 oz.) can water chestnuts, drained and sliced
1 cup mayonnaise
1 cup tomato juice
1/4 tsp. salt
1/8 tsp. pepper
1/2 lb. frozen, shelled shrimp, cooked
1 (7 oz.) can Alaska King Crab, drained
1/2 lb. bay scallops
1/4 cup sliced unblanched almonds
1 cup shredded Cheddar cheese
Paprika

Preheat oven to 350 degrees F. Butter a 2-quart casserole.

Combine rice, green pepper, celery, onion and water chestnuts. Place in prepared casserole.

Combine mayonnaise, tomato juice, salt and pepper. Pour half over rice mixture.

Arrange shrimp, large pieces of crab and scallops around edge of casserole, leaving center free. Pour remainder of juice mixture over seafood.

Combine nuts and cheese and arrange in center. Sprinkle lightly with paprika. Cover.

Bake at 350 degrees for 25-30 minutes.