Recipes Included On This Page Lobster and Rice Casserole Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lobster and Rice Casserole Recipe By : Bobbie Banghart Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fresh mushrooms -- sliced OR 1 can mushroom stems and pieces 2 tablespoons butter 1 package lobster -- or lobster surimi 2 cups cooked Basmati rice 1 can cream of mushroom soup -- (light) 2 tablespoons green onion -- chopped 1/4 cup celery -- chopped salt and pepper -- to taste 1 cup dry white wine 1/2 cup shredded Cheddar cheese In a saute pan saute mushrooms, green onions and celery in butter, just until soft. Mix all ingredients together except grated cheese. Pour into medium casserole dish, sprinkle with cheese and bake, uncovered at 350F for about 45 minutes, or until bubbly and cheese is melted and lightly browned. Makes 4 servings. Source: "Bobbie's invention" S(mastercook formatting by): "bobbi" NOTES : I made up this recipe from a couple other recipes, mostly from Lobster and Rice in the It's Cookin' in the Bahamas cookbook. I changed the amounts and proportions of ingredients quite a bit. It turned out moist, but not running and interesting in color as well. I wanted to use up a package of lobster surimi and had all the other ingredients on hand too. This was delicious. I served it with fresh sautéed asparagus. Contributed to the FareShare Gazette by Bobbie 21 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 13g Fat (60.1% calories from fat); 13g Protein; 7g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 528mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 Fat.

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