Crab Casserole

• 1 pkg. Chef's Blend seasoning
• 6 medium okra, sliced 1/4-inch thick
• 4 medium carrots, sliced 1/4-inch thick
• 1/4 c. celery, chopped
• 1 Tbsp. minced garlic
• 2 dashes Tabasco
• 1 tsp. lemon juice
• 12 to 16 oz. crabmeat
• 2 cans mushroom soup
• 1 c. rice
• Parmesan cheese
• seasoned bread crumbs

1. In a large skillet, mix Chef's Blend and garlic; cook 2 to 5 minutes until lightly browned.
2. Add both cans of cream of mushroom soup and 1 can of water or broth and cook until bubbly.
3. Add carrots, okra and celery; mix and stir well, continuing cooking. Add lemon juice, Tabasco and crabmeat.
4. Add broth, enough to cover mixture and cook until carrots and okra are crunchy.
5. In a casserole dish layer 1 cup cooked rice.
6. Spread mix over rice and sprinkle Parmesan cheese and bread crumbs.
7. Bake until mix is piping hot.

seasoning, okra, carrots, celery, garlic, lemon juice, crabmeat, mushroom soup, rice, parmesan cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616095 (may not work)