Leftover rice? Hungry for a seafood dish? This is a great dish for both those needs.
Preheat oven to 350 degrees.
With a wooden spoon in a heavy duty aluminum pot, sauté chopped green and white onions in butter on low heat until onions are transparent.
Add Rotel tomatoes and mushroom soup. Simmer for 5 minutes stirring occasionally. Add crabmeat, shrimp or both. Fold in cooked rice. Add the Worcestershire sauce and season to taste with salt and pepper. Spread evenly in a casserole dish and sprinkle with bread crumbs.
Bake for 30 minutes at 350 degrees in a 9x9 casserole dish. Garnish with sprigs of parsley.
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