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olive oil imitation crabmeat roma tomato steamed rice Alfredo Sauce frozen spinach button mushrooms Bay seasoning garlic breadcrumbs Parmesan cheese
Viewed: 73 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 8 ounces imitation crabmeat
- 1 large roma tomato
- 2 cups steamed rice
- 1 (16 ounce) jar alfredo sauce
- 4 ounces frozen spinach
- 4 ounces button mushrooms
- 1 tablespoon Old Bay Seasoning
- 2 garlic cloves
- 4 ounces breadcrumbs
- 8 ounces parmesan cheese
Method
- Preheat oven to 375 degrees.
- Lightly oil a 8"x10" baking dish.
- Defrost the spinach, squeeze out the water and coursely chop.
- Slice the mushrooms.
- Mince the garlic.
- Chop the imitation crab into bite size pieces.
- De-seed and dice the Roma tomato.
- Shred the Parmesan cheese.
- Over medium-high heat use a large saucepan to saute the mushrooms and garlic in remaining olive oil until the mushrooms begin to release their juices.
- Add the rice to the mushrooms and mix well to separate the grains.
- Add the crab, tomatoes, and spinach to the mushroom/rice mixture.
- Add the Alfredo sauce.
- Add the Old Bay seasoning then mix well to incorporate flavors (about 5 minutes).
- Add half the Parmesan cheese and mix until melted.
- Pour into baking disk.
- Top with breadcrumbs and remaining Parmesan cheese.
- Bake until the top turns a golden brown and casserole is bubbly.
