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Seafood and Wild Rice Hot Dish

This award winning comfort dish may be an oldie, but is definitely a goodie

Seafood and Wild Rice Hot Dish
Seafood and Wild Rice Hot Dish
Print Recipe

This is an excellent recipe that's easy to put together and delicious. It also happens to be the Wisconsin State Journal grand prize winner in 1957. An oldie but a goodie.


  • 2 cups cooked wild rice
  • 1 cup cooked white rice
  • 1 cup crab meat
  • 1 cup shrimp
  • 1 cup celery (diced)
  • 1 medium onion (finely chopped)
  • 1 green pepper (diced)
  • 1 small can pimiento (diced)
  • 1-1/2 cans condensed cream of mushroom soup


PREHEAT oven to 350 degrees and butter a baking dish.

Mix ingredients together. If mixture seems too dry, add a small amount of water. Bake for 1 hour. Serve with mushroom sauce (recipe below). Serves 10.

Mushroom Sauce


  • 1-1/2 cans condensed cream of mushroom soup
  • 1 lb fresh mushrooms
  • butter
  • 1/2 cup shrimp
  • cream to thin


Brown mushrooms in butter. Heat mushroom soup in top half of a double boiler. If too thick, thin with cream. Add browned mushrooms and shrimp. Heat through and spoon sauce over each serving of the rice dish above.

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