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Embassy Casserole

Featured by Ledgewood Creek Winery & Vineyards in the Gold Wine Club.
Embassy Casserole


The dish was served at the American Embassy in Rome, Italy in the 1920s and 30s. Amazingly simple!

Yield: 4 - 6
Prep Time: 15 Minutes
Cook Time: 120 Minutes


• 1 1/2 Cups of long grain White Rice, uncooked
• 1/2 lb. Bay Shrimp, cooked
• 1/2 lb. Crab meat, cooked
• 10 ounce box of frozen Peas
• 1/2 Cup Green Bell Pepper, finely diced
• 1 Cup Mayonnaise
• Salt and Pepper to taste


Preheat oven to 350 degrees.

Bring 4 cups of water to rolling boil in a sauce pan. Add rice, and cook until tender and fluffy. (Do Not Use Rice Cook-er.) Let cool 30 minutes.

Place rice in mixing bowl and add shrimp, crab, peas, and bell pepper. Stir to mix well. Stir in mayonnaise so that the rice mixture is completely moistened. Add salt and pepper to taste.

Place in casserole dish that has been treated with no-stick cooking spray; cover with foil and bake until heated completely, about 30 minutes.

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