Florida Seafood Casserole

• 1/3 cup finely chopped onion
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup whole milk
• 1 cup half-and-half cream
• 2 cups cooked long grain rice
• 1 cup chopped cooked peeled shrimp
• 1 cup crabmeat, drained, flaked and cartilage removed
• 1 can (8 ounces) sliced water chestnuts, drained
• 2 tablespoons lemon juice
• 1 tablespoon chopped pimientos
• 1 tablespoon minced fresh parsley
• 1 cup shredded cheddar cheese, divided

1. In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese.
2. Transfer to a greased 2-1/2-qt. baking dish. Bake at 350u0b0 for 25-30 minutes or until heated through. Sprinkle with remaining cheese.

onion, butter, allpurpose, salt, pepper, milk, cream, long grain rice, shrimp, crabmeat, water chestnuts, lemon juice, pimientos, parsley, cheddar cheese

Taken from www.tasteofhome.com/recipes/florida-seafood-casserole/ (may not work)