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Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 643
  • Fat:
  • 42 g
  • Saturated Fat:
  • 28 g
  • Cholesterol:
  • 242 mg
  • Sodium:
  • 1332 mg
  • Carbohydrate:
  • 33 g
  • Fiber:
  • 2 g
  • Protein:
  • 33 g

Shrimp Rice Casserole

SERVINGS

 6

CATEGORY

 Main Dish

METHOD

 Baked

PREP

 30 min.

COOK

 35 min.

TOTAL

 65 min.

INGREDIENTS

  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1/2 cup butter
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 cups cooked long grain rice
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 cups (8 ounces) shredded cheddar cheese, divided

DIRECTIONS

In a large skillet, saute green pepper and onion in butter until tender. Add the shrimp, salt and cayenne; cook and stir for 2-3 minutes or until shrimp turn pink. Add the rice, soup and 1 cup cheese; stir until combined.
    Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes longer or until heated through and cheese is melted. Yield: 6 servings.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008