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Shrimp Rice Casserole
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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
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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |