Holly Clegg's Seafood and Wild Rice Casserole -

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Holly Clegg's Seafood and Wild Rice Casserole

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment, by Holly Clegg, (2001, Favorite Recipes Press (FRP))

Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment

Servings:	8
Author Notes:	This fabulous casserole, from bestselling Trim and Terric cookbook author Holly Clegg, can be made ahead and reheated. The recipe is part of Marilyn Helton's diabetic cooking article -- Cooking with Wild Rice for Diabetics -- click here for more details and recipes.
Ingredients:	1 package (6 ounces) long grain and wild rice mix 1 pound cooked shrimp, peeled (can be purchased frozen & thawed) 1 pound white crabmeat 1 package (10 ounces) green peas (uncooked) 1 cup chopped celery 1 green bell pepper, cored & chopped 1 onion, chopped 1/2 cup light mayonnaise 1 teaspoon Worcestershire sauce salt and pepper to taste
Instructions:	Preheat oven to 350°F. Cook rice mix according to directions on package. Combine rice with all remaining ingredients, tossing carefully. Pour into a 2-quart casserole coated with nonstick cooking spray. Bake for 20 to 30 minutes. Exchanges: 4 Very Lean Meat; 1-1/2 Starch; 1 Veg; 1 Fat