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Pasta minute rice oil butter onion grated carrot celery parsley bay scallops crabmeat save juice crackers Romano cheese egg cream of chicken soup undiluted white wine
Viewed: 33 - Published at: 7 years agoIngredients
- 36 pasta shells for filling
- 2 cups minute rice cooked
- 2 tablespoons oil
- 1 stick butter + 1 tbsp
- 1/2 cup chopped onion
- 1/4 cup grated carrot
- 1/2 cup chopped celery
- 2 tablespoons fresh parsley chopped
- 1 pound bay scallops
- 6 ounces crabmeat can drained, save juice
- 10 ounces clams can drained baby, save juice
- 2 cups crushed ritz crackers
- 1/2 cup grated romano cheese
- 1 egg slightly beaten
- 2 cans cream of chicken soup undiluted
- 1 cup white wine
Method
- Cook shells three minutes less than package directs. Cook rice two minutes less than package directs. (Rice doubles in volume when cooked, use only one cup.)
- Saute onion, carrots, celery, parsley and seafood in two tablespoons oil and one tablespoon butter.
- In large bowl combine sauteed ingredients with cooked rice, Ritz crackers, Romano cheese and egg.
- In separate bowl put one stick melted butter. Add two cans undiluted soup, one cup white wine and juice saved from crabmeat and clams. Stir with fork until smooth.
- Stuff shells with rice mixture. Place in 13"x9" ungreased Pyrex dish. Pour soup mixture over all. Cover with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake 15 minutes more.
