Crab Orleans Casserole - cooking recipe

Ingredients

1/2 c. each: chopped onions, celery and bell pepper
2 Tbsp. butter
1 can condensed cream of mushroom soup
1/2 c. chicken broth
3 c. cooked rice
1 lb. lump crabmeat
1 Tbsp. lemon juice
1 tsp. poultry seasoning
2 tsp. salt
1/2 tsp. pepper
2 hard-boiled eggs, chopped
1 can French fried onions

Preparation

Saute veggies in butter until tender.
Blend in soup and broth; add rice, crabmeat, lemon juice, seasonings and eggs.
Mix well.
Turn into a buttered 1 1/2-quart casserole.
Top with onion rings.
Bake at 350\u00b0 for 30 minutes or until hot and bubbly. Makes 6 cups.