But, a 9x13" pan of anything in a household of two is a great way for us to never want to eat a certain recipe ever again. People tell me that if two people split one pan of lasagne in between bouts of feeding a newborn baby, we’ll never want to eat lasagne again. I can definitely see that happening. Anytime I make a casserole in this house, I either scale it down to fit in an 8x8" pan, or I put half in the freezer. One of my all-time favorite casseroles is Heidi’s Wild Rice Casserole, and while I love it, I always divide it in half and put half in the freezer. It’s a case of too much of a good thing. So, this rice casserole is perfectly portioned to serve two for dinner one night, and two for lunch the next day. This casserole hits all the high notes for me in the casserole world: creamy, hearty, and with a flavor that just gets better over time. I stirred a Cajun cream sauce into hot, cooked white rice. Old Bay seasoning is making me a little weak in the knees lately. Then, I added a bump of mascarpone cheese for creaminess, and plopped mushrooms on top to roast while the casserole baked. As for the crab, please, be kind to yourself and buy it already cooked and cleaned. Since the snow crab claws come already cooked, so all I had to do was pop them out of the shells and stir them into the dish. I highly recommend them, but if you can’t find them, any cooked crab will work great in this recipe. Crab is pretty. The end.
