SEAFOOD CASSEROLE (Derived from a recipe found on the Internet) Serves 6
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This is a "make ahead" version. But if cooking immediately, preheat oven to 350' F, and don't worry about cooling the ingredients before combining. 1 14 oz can chicken broth Bring broth to boil, then reduce heat to low. 1/2 cup uncooked long grain white rice 1 Tbsp olive oil Heat olive oil in a heavy pan (that has a cover) on medium-high. Add rice and stir to coat all the grains with oil. Cook until some of the grains begin to brown. Reduce heat to low. Add about 1 cup of the hot broth, cover and simmer until the rice takes up all the liquid and is tender. Add more broth if necessary. 6 medium mushrooms, thinly sliced 1 Tbsp butter 1 Tbsp olive oil Meanwhile, in another pan, increase heat to high and add olive oil. Add butter. When melted, add mushrooms and saute until well browned. Remove mushrooms and allow to cool. 1/2 green bell pepper, finely chopped 1/2 medium yellow onion, finely chopped 1 large piece celery, finely chopped In the same pan, add above ingredients and reduce heat to low. Cook until soft. Remove from pan and add the mushrooms. Allow to cool. 1 1/2 lb total combined of crab and shrimp meat 3/4 cup mayonnaise 2 Tbsp Worcestershire sauce 2 Tbsp minced parsley As to the choice of seafood, combine high quality fresh crab and shrimp meat in the ratio you can afford so as to total 1 1/2 lbs. Crab meat, at certain times of the year can be very high priced. Mix all the ingredients above including cooled rice, mushrooms, and onion mixture. Pour into a 2 quart casserole dish lightly sprayed with nonstick cooking spray. 2 slices white bread, preferably potato bread 1/2 cup grated parmesan cheese 2 Tbsp paprika Combine above ingredients in food processor and process to produce a bread crumb mixture. Distribute on top of the casserole. If making ahead, cover and refrigerate. To serve, preheat oven to 350' F. Bake for about 40 minutes.