Crab Orleans Casserole

Name: Crab Orleans Casserole
Ingredients: 1/2 c. each: chopped onions, celery and bell pepper; 2 Tbsp. butter; 1 can condensed cream of mushroom soup; 1/2 c. chicken broth; 3 c. cooked rice; 1 lb. lump crabmeat; 1 Tbsp. lemon juice; 1 tsp. poultry seasoning; 2 tsp. salt; 1/2 tsp. pepper; 2 hard-boiled eggs, chopped; 1 can French fried onions

12 ingredients

6 steps

Ingredients

1/2 c. each: chopped onions, celery and bell pepper
2 Tbsp. butter
1 can condensed cream of mushroom soup
1/2 c. chicken broth
3 c. cooked rice
1 lb. lump crabmeat
1 Tbsp. lemon juice
1 tsp. poultry seasoning
2 tsp. salt
1/2 tsp. pepper
2 hard-boiled eggs, chopped
1 can French fried onions

Directions

1

Saute veggies in butter until tender.
2

Blend in soup and broth; add rice, crabmeat, lemon juice, seasonings and eggs.
3

Mix well.
4

Turn into a buttered 1 1/2-quart casserole.
5

Top with onion rings.
6

Bake at 350° for 30 minutes or until hot and bubbly. Makes 6 cups.