1/2 lb wild and long grain rice
1 lb crab (can substitute with shrimp or cooked white fish)
1 can cream of mushroom soup
1/2 C cream
1 C grated swiss or cheddar cheese
1/4 lb mushrooms, sauteed in butter
Cook rice, dilute soup with cream. Layer rice, crab, soup, mushrooms and cheese in casserole dish.
Bake covered 350 until cheese melts
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