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1 can (15 oz.) cut asparagus spears, including tips, drained
1 can (6.5 oz.) crab meat, drained
3 cups cooked Riceland Extra Long Grain Rice
1 can (10.5 oz.) condensed cream of mushroom soup
1/2 cup mayonnaise
1 tsp. lemon juice
Dash of salt and pepper
1/3 cup grated Parmesan cheese
1 cup buttered bread crumbs
Arrange asparagus in 2-quart casserole dish. Flake crab meat; place over asparagus. Combine rice, soup, mayonnaise, lemon juice, salt and pepper. Pour over crab meat. Cover with cheese and bread crumbs. Bake at 350F until heated through, about 25 minutes. Broil until crumbs are browned. (From our "Make it Right with Riceland Rice" cookbook)
Serves 6
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