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    You are in: Home / Recipes / Shrimp and Rice Casserole Recipe
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    Shrimp and Rice Casserole

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Lorraine of AZ's Note:

    I haven't made this yet but it sounds yummy to me. Recipe comes from The old Farmer's Almanac. It was submitted by Mrs. Henrietta McClellan. I'm thinking that cream of shrimp soup might be a good substitute for the cream of mushroom soup. At the holiday season this would be pretty made with red and green bell pepper. This casserole is also good topped with grated asiago or longhorn cheese.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Butter a baking dish.
    2. 2
      Mix all ingredients except the cheese together in a bowl. Transfer to the prepared baking dish.
    3. 3
      Cover with cheese and sprinkle with paprika, for color, if desired.
    4. 4
      Bake in preheated oven until cheese melts and is bubbly and lightly browned.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp and Rice Casserole

    Serving Size: 1 (354 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 885.3
     
    Calories from Fat 295
    33%
    Total Fat 32.8 g
    50%
    Saturated Fat 16.4 g
    82%
    Cholesterol 512.0 mg
    170%
    Sodium 1813.1 mg
    75%
    Total Carbohydrate 72.2 g
    24%
    Dietary Fiber 1.6 g
    6%
    Sugars 4.7 g
    19%
    Protein 71.3 g
    142%

    The following items or measurements are not included:

    shrimp

    Ideas from Food.com

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