SHRIMP LOBSTER CASSEROLE
1/4 cup butter
2 cans (5 ounce each) button mushrooms
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cups wild rice, cooked and drained*
1 1/2 pounds cooked shrimp
1 1/2 pounds cooked lobster (cut into bite-sized pieces)
3 tablespoons chopped pimiento
2 cans (10 3/4 ounces each) condensed cream of mushroom soup
1/2 cup slivered almonds, toasted
Preheat oven to 350 degrees F.
Melt butter in pan. Add mushrooms, celery, onions, and green pepper. Saute for about 10 minutes.
Combine the rice, cooked onion mixture, shrimp, lobster, soup, and pimiento. Pour into greased 2 quart casserole; sprinkle with almonds.
Bake for 35 minutes at 350 degrees F.
Best if made the day before serving and baked when ready to serve.
*Rice can be served on the side instead of being combined in casserole.
Adapted from unknown source
1/4 cup butter
2 cans (5 ounce each) button mushrooms
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cups wild rice, cooked and drained*
1 1/2 pounds cooked shrimp
1 1/2 pounds cooked lobster (cut into bite-sized pieces)
3 tablespoons chopped pimiento
2 cans (10 3/4 ounces each) condensed cream of mushroom soup
1/2 cup slivered almonds, toasted
Preheat oven to 350 degrees F.
Melt butter in pan. Add mushrooms, celery, onions, and green pepper. Saute for about 10 minutes.
Combine the rice, cooked onion mixture, shrimp, lobster, soup, and pimiento. Pour into greased 2 quart casserole; sprinkle with almonds.
Bake for 35 minutes at 350 degrees F.
Best if made the day before serving and baked when ready to serve.
*Rice can be served on the side instead of being combined in casserole.
Adapted from unknown source
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