Rice and Crab Romanoff

Combine creamed cottage cheese, sour cream, and mayonnaise in a large mixing bowl, stirring until smooth and well blended.

Fold the drained sliced mushrooms, chopped chives, and crab meat into the cream mixture, being careful not to break up the crab meat.

Season the crab mixture with salt, ground black pepper, ground red pepper, and Worcestershire sauce, stirring gently to incorporate all seasonings.

Fold the hot cooked rice into the crab mixture until evenly distributed throughout.

Transfer the Rice and Crab Romanoff to a buttered baking dish and smooth the top evenly.

Sprinkle 1 tablespoon of grated Parmesan cheese over the top, then dust lightly with paprika for color.

Bake at 350°F for 15–20 minutes until the top is lightly golden and the mixture is heated through, then sprinkle the remaining 1 tablespoon of Parmesan cheese on top.

Remove from the oven and let rest for 2 minutes before serving to allow the flavors to set.