Buffet-Style Crab Casserole Recipe

This crab casserole recipe will be sure to stun your guests with its rich flavor and texture. Every year, my church would host a potluck dinner for all members of the community. One particular year, I tasted Aunt Carol's crab casserole recipe and instantly fell in love. The mushrooms, green pepper, rice and cheddar cheese give this crab casserole a unique taste that I have not had elsewhere. Before tasting this casserole, I never had enjoyed crab. Now, I serve this casserole to my family on a regular basis and even my most picky eaters like it too.

Time to Prepare: about 35 minutes
Time to Cook: 30 minutes
Servings: 10

INGREDIENTS
1 box seasoned Uncle Ben's wild rice and long-grain rice mix
1/3 cup chopped green pepper
2 T. chopped green onion
2 T. butter
1 lg. jar sliced mushrooms
1 can cream of shrimp soup
½ soup can of milk
1 cup shredded cheddar cheese
2 (6-oz.) boxes Wakefield Snow Crab (can substitute imitation crabmeat)

PREPARATION
Cook rice according to package directions. Cook green pepper and onion in butter until tender. Add mushrooms, soup, and milk. Mix well. When smooth, add cheese and stir until cheese is melted (very low heat). On the bottom of a 2-quart casserole (buttered) place rice. Arrange crab on top of rice. Pour cheese mixture on top. Bake at 350 degrees for 30 minutes.

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