Shelly's Recipe

CRABMEAT AND WILD RICE CASSEROLE

Category: Casseroles - Seafood

1 box long grain and wild rice mix
1 lb crab meat
1/2 lb fresh mushrooms
1/4 cup butter
1/2 cup white wine

White sauce
1/2 cup butter
2 1/2 tbsp flour
1 1/4 cups milk
1/2 tsp garlic salt and celery salt
Pepper, to taste
1 tbsp parsley flakes
2 cups grated cheddar cheese
1/4 cup white wine

Prepare rice and place in a 13x9 inch baking pan. Saute mushrooms in butter and wine.

Sauce: Melt and stir in flour. Cook a few minutes to take away the flour taste. Add milk and seasonings and 1 cup cheese and wine. Stir until thickened. Add crab. Simmer just until bubbly. Pour sauce over rice. Top casserole with remaining cheese and mushrooms. Bake at 350 until cheese melts and casserole is hot. Serves 6