#2310 - Shrimp and Crab Casserole

(by Shirley McNevich)

1 1/2 lbs. frozen cooked shrimp (thawed, peeled and drained)
1/2 cup chopped green bell peppers
1 small onion (chopped)
1 1/2 cups mayo
1 small can button mushrooms (drained)
1/2 lb. lump crab meat (flaked)
1/3 cup chopped parsley
2 cups cooked rice
1 pint frozen peas (thawed and drained)

Butter a 2 qt. casserole dish. In a bowl add green bell peppers, chopped onions, mayo, mushrooms, flaked crab meat, chopped parsley, cooked rice, and drained peas--stir to mix. Add shrimp--stir gently to mix. Cover and refrigerate overnight. The next day add some fresh ground pepper to the top (if you wish), place casserole into a cold oven, turn oven to 350 degrees and bake at 350 degrees for 1 hour or until heated through.