SHRIMP AND RICE CASSEROLE

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Shrimp and Rice Casserole image

I haven't made this yet but it sounds yummy to me. Recipe comes from The old Farmer's Almanac. It was submitted by Mrs. Henrietta McClellan. I'm thinking that cream of shrimp soup might be a good substitute for the cream of mushroom soup. At the holiday season this would be pretty made with red and green bell pepper. This casserole is also good topped with grated asiago or longhorn cheese.

Provided by Lorraine of AZ

Categories     Rice

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 cups cooked rice
2 cups shrimp, peeled and slightly cooked
1 small onion, finely chopped
1 small bell pepper, finely chopped
1 (10 ounce) can cream of mushroom soup
5 ounces milk (1/2 of soup can)
1 cup grated mild cheddar cheese, grated (4 ounces, more may be used)
paprika (to garnish) (optional)

Steps:

  • Preheat oven to 350 degrees F. Butter a baking dish.
  • Mix all ingredients except the cheese together in a bowl. Transfer to the prepared baking dish.
  • Cover with cheese and sprinkle with paprika, for color, if desired.
  • Bake in preheated oven until cheese melts and is bubbly and lightly browned.

Nutrition Facts : Calories 885.4, Fat 32.8, SaturatedFat 16.4, Cholesterol 512, Sodium 1813.1, Carbohydrate 72.2, Fiber 1.7, Sugar 4.8, Protein 71.3

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