Louisiana Crab Casserole

1/4 cup margarine or butter
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
One 10-ounce can diced tomatoes with green chilies
One 5-ounce package saffron flavored rice
One 10.75-ounce can mushroom soup
1/4 cup parsley, chopped
1/4 cup green onions, chopped
1/4 cup shredded cheese
1 pound lump crab meat

Preheat oven to 325F. Melt the margarine in a large skillet. Saute onion, green and red peppers and celery until transparent.

Add the tomatoes with green chiles and steam over low heat for 6 to 7 minutes. Remove from heat. Add rice to tomato mixture in skillet. Add the rest of the ingredients except the cheese. Mix well.

Spoon into a 3-quart casserole dish. Sprinkle the cheese on top. Bake at 325F for 40 minutes or until bubbling.

Serves 8.

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Casseroles - Quiches


Cajun Country -- New Iberia, Louisiana