Best Baked Seafood Casserole

Preheat the oven to 350 degrees F.
Cook the rice mix according to the package directions. Set aside.
6 ounces long grain and wild rice mix
Melt the butter and olive oil in a large skillet. Add the celery, onion, and bell pepper and cook until tender.
1 tablespoon butter, 1 tablespoon olive oil, 1 cup chopped celery, 1 cup chopped onion, 1 cup chopped bell pepper
Drain the rice mix and add it to the skillet with the vegetables. Stir together until blended.
Bring 4-5 cups of water to a boil in a large pot. Cook the shrimp briefly just until they turn pink (approximately 2 minutes). Drain the shrimp.
1 pound medium shrimp
In a large bowl combine the well-drained shrimp, crab meat, and tuna.
6 ounces canned tuna packed in oil, 6 ounces canned crab meat
To the bowl, add the cream of mushroom soup, mayonnaise, Worcestershire sauce, and salt. Stir together to mix.
10.5 ounces cream of mushroom soup, ½ cup mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon salt
Add the rice and vegetable mixture to the seafood and mix well.
Turn the mixture out into a well-greased 9x13 casserole dish.
Evenly sprinkle the top with bread crumbs.
1 cup bread crumbs
Pour melted butter over the bread crumbs.
3 tablespoons butter
Bake for 30-45 minutes or until bubbly.