Shrimp and Rice Casserole
I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.—Marcia Urschel, Webster, New York
Ingredients
- 12 ounces cooked medium shrimp, peeled and deveined
- 2 cups cooked rice
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 cup shredded cheddar cheese
- 4 tablespoons butter, melted, divided
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped onion
- 1 tablespoon lemon juice
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground mustard
- 1/2 teaspoon Worcestershire sauce
- 1 cup soft bread crumbs
Reviews
Delicious, I added some sour cream about half cup, I didn't have mushrooms so I added some frozen peas, wasn't sure that I had enough cheddar cheese so I added 1\4 cup of grated parmesan cheese. I cut the shrimp in half to make them bite size and a little bit of season salt maybe a teaspoon. I baked for about 40 minutes. I would make this again!!!
No comment left
No comment left