Seafood Gourmet

• 2 tablespoons butter
• 2 large onions, chopped
• 1 large green bell pepper, chopped
• 2 cups celery, chopped
• 2 (6 ounce) boxes wild rice mix, prepared
• 1 12 cups half-and-half
• 1 lb crabmeat
• 1 lb cooked baby shrimp
• 2 cups grated gruyere cheese (or your favorite white cheese)
• 1 (10 1/2 ounce) can cream of mushroom soup
• 12 cup toasted almond, sliced (not slivered)

1. Preheat oven to 350*F.
2. In butter, saute the onions, bell pepper and celery until tender.
3. In large bowl, mix cooked rice and the cooked onions, bell pepper and celery.
4. Mix in grated cheese.
5. Thoroughly combine soup with half-and-half, and add to the rice mixture.
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. Pour into buttered lasagna pan.
8. Sprinkle with toasted almond slices.
9. Bake in 350*F oven 35-40 minutes.
10. Let stand about 10 minutes before serving.

butter, onions, green bell pepper, celery, wild rice, crabmeat, shrimp, gruyere cheese, cream of mushroom soup, almond

Taken from www.food.com/recipe/seafood-gourmet-190754 (may not work)