Ingredients
1 medium onion, chopped1 medium green pepper, chopped1 celery rib, chopped6 tablespoons butter1 garlic clove, minced1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 pound uncooked shrimp, peeled and deveined1-1/2 cups cooked rice2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed4 slices day-old bread, cubed3/4 cup half-and-half cream1/4 cup chopped green onion tops1/2 teaspoon salt1/4 teaspoon pepperDash cayenne pepperTOPPING:2 tablespoons butter, melted1/3 cup dry bread crumbs2 tablespoons snipped fresh parsley
Preparation
Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings.
Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.
