Shrimp Rice Casserole
Yield
6 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shrimp
|
|
| 1 | each |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | x |
garlic
to taste |
*
|
| 1 | tablespoon |
butter
|
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | tablespoon |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 ½ | cups |
rice, cooked
|
|
| ½ | cup |
sour cream
|
|
| ¾ | cup |
cheese
grated |
|
| 1 | x |
green bell peppers
cut into rings |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shrimp
|
|
| 1 | each |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | x |
garlic
to taste |
*
|
| 15 | ml |
butter
|
|
| 1 | can |
cream of mushroom soup
|
|
| 7.5 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 355 | ml |
rice, cooked
|
|
| 118 | ml |
sour cream
|
|
| 177 | ml |
cheese
grated |
|
| 1 | x |
green bell peppers
cut into rings |
*
|
Directions
Boil shrimp and peel, devein, and cut into bite sized pieces.
Sauté onion, celery, and garlic in butter.
Do not brown.
Add soup, lemon juice, and seasoning.
Fold in rice and shrimp.
Then fold in sour cream and pour into buttered casserole dish.
Sprinkle with cheese and decorate with pepper rings.
Bake at 325℉ (160℃) for 30 minutes.
