Crab Rice Delight Casserole |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is so delicious. I rarely use cream of mushroom soup anymore, but it is hard to change this recipe. Also, it has canned asparagus. I'm not even sure why they taste good in this recipe but they really do! I usually double this recipe minus a little bit of rice for a layered effect. Ingredients:
1 (15 ounce) can asparagus, cut and drained (or more) |
7 1/2 ounces crabmeat (more is better) |
3 cups white rice, cooked |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup mayonnaise |
1 teaspoon lemon juice |
parmesan cheese |
pepper (no salt) |
Directions:
1. Preheat oven to 350.
2. Arrange asparagus in the bottom of a casserole dish.
3. Flake crab meat over it.
4. Combine rice, soup, mayo and lemon juice.
5. Layer on top of asparagus.
6. Top with Parmesan cheese.
7. Bake for 25 minutes.
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