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| 1 1/2 | pounds | shrimp, cooked | |
| 1 | cup | rice, cooked | |
| 1 | cup | cheese | sharp, grated |
| 1 | can | soup, cream of mushroom | |
| 1/2 | cup | green bell pepper | chopped |
| 1/2 | cup | scallions, spring or green onions | chopped |
| 1/2 | cup | celery | chopped |
| 1/2 | cup | butter | |
| 1 | x | lemons |
Mix first 4 ingredients together.
Saute pepper, onion and celery in butter.
Add to shrimp mixture.
Put in flat casserole and completely cover top with sliced lemons.
Bake at 375 degrees F, covered, for about 20 minutes.
| % Daily Value* | |
| Total Fat 20.0g | 30% |
| Saturated Fat 11.0g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 700mg | 29% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 26.0g | 51% |
| Vitamin A | 18% | Vitamin C | 24% | |
| Calcium | 7% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is one of our favorites. I add more lemon. It's sooo good! I looked online to find it because I misplaced my "Award winning recipes" cookbook in the move. I use vinegar instead of wine (about half the amount) because we don't stock wine.
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