Lemon Shrimp Casserole
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
shrimp, cooked
|
|
| 1 | cup |
rice, cooked
|
|
| 1 | cup |
cheese
sharp, grated |
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
butter
|
|
| 1 | x |
lemons
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
shrimp, cooked
|
|
| 237 | ml |
rice, cooked
|
|
| 237 | ml |
cheese
sharp, grated |
|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
butter
|
|
| 1 | x |
lemons
|
*
|
Directions
Mix first 4 ingredients together.
Sauté pepper, onion and celery in butter.
Add to shrimp mixture.
Put in flat casserole and completely cover top with sliced lemons.
Bake at 375℉ (190℃) F, covered, for about 20 minutes.
