Seafood and Wild Rice Hot Dish

Seafood and Wild Rice Hot Dish
Seafood and Wild Rice Hot Dish

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

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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