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Crab and Wild Rice Casserole

1 (6 oz.) box converted long grain and wild rice
1 lb. frozen Crab (or sealegs)
1 can cream of mushroom soup
1/2 cup light cream
1 (4 oz.) can sliced mushrooms
8 oz. shredded cheddar cheese
2 Tbsp. butter or margarine

Cook rice as directed on package. Saute mushrooms in butter; stir in soup and cream and mix until smooth. In a large, greased casserole, make a layer of rice, a layer of Crab, a layer of soup mixture and a layer of cheese. Repeat layers, ending with cheese. Bake covered at 350 degrees F for 30 minutes. If prepared ahead and refrigerated, bake longer.

Serves 6-8

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