Tuesday, October 13, 2009

Shrimp Casserole

3/4 cups uncooked white rice
3/4 lb. medium size raw shrimp
1/4 cup butter
1/2 green bell pepper, chopped
1/2 medium onion, chopped
1 celery rib, chopped
1 tsp. minced garlic
1 can cream of mushroom soup, undiluted
1/2 cup shredded cheddar cheese
1/4 cup bread crumbs

Preheat oven to 350 degrees. Cook rice according to package. Peel and devein shrimp. Melt butter in a large skillet over medium heat. Add bell pepper, onions, celery and garlic. Sauté 10-12 minutes or until tender. Stir in soup, shrimp, salt and pepper. Cook 3 minutes or until shrimp turns pink. Combine shrimp mix and rice. Pour into a 8 x 8 baking dish sprayed with non-stick spray. Sprinkle evenly with cheese and bread crumbs. Bake 20 minutes or until cheese melts. Serves 4 - 6

Changes - Use cream of celery or cream of shrimp soup instead of mushroom. Use 1 1/2 cups of cooked chopped chicken instead of shrimp. When using chicken, you might want to use cream of chicken soup. You can also make this dish using imitation crab meat or tuna.

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