Seafood Gourmet

Directions

1. 1
   Preheat oven to 350*F.
2. 2
   In butter, saute the onions, bell pepper and celery until tender.
3. 3
   In large bowl, mix cooked rice and the cooked onions, bell pepper and celery.
4. 4
   Mix in grated cheese.
5. 5
   Thoroughly combine soup with half-and-half, and add to the rice mixture.
6. 6
   Now, VERY GENTLY fold in the seafood, so as not to break up the crab meat too much, you want lumps of it in there, so stir as little as possible.
7. 7
   Pour into buttered lasagna pan.
8. 8
   Sprinkle with toasted almond slices.
9. 9
   Bake in 350*F oven 35-40 minutes.
10. 10
    Let stand about 10 minutes before serving.