Crabmeat Casserole - cooking recipe

Ingredients

1 lb. lump crabmeat
1/4 c. lemon juice
1/4 c. butter or margarine
2 1/2 Tbsp. all-purpose flour
1 1/2 c. milk
1/2 tsp. garlic salt
1/2 tsp. celery salt
1/2 tsp. parsley flakes
1 c. grated cheddar cheese
6 c. cooked wild rice
6 oz. can sliced mushrooms, drained

Preparation

Combine crabmeat and lemon juice in a medium bowl and refrigerate while preparing sauce. Melt butter in medium saucepan. Add flour, stir and cook for about 1 minute. Add milk slowly, stirring constantly, and cook until sauce thickens. Add seasonings and cheese. Stir until cheese is melted and sauce is smooth. Drain crabmeat and add to sauce; heat until bubbly. Layer cooked wild rice in bottom of a lightly greased 2 qt. casserole dish. Pour crabmeat and sauce over rice. Top with mushroom slices and bake at 350 degrees for 30 minutes or until lightly browned.