Shrimp Casserole -- Southern Living
Ready In: 1 hr 5 mins
Serves: 8
Yields: 1 casserole
Ingredients
- 1 1⁄2 cups uncooked long-grain rice
- 1 1⁄2 lbs medium shrimp, raw, peeled and deveined
- 1⁄2 cup butter
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 celery ribs, chopped
- 2 garlic cloves, minced
- 4 green onions, chopped
- 2 (10 3/4ounce) cans cream of shrimp soup, undiluted
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 cup cheddar cheese, shredded
- 1⁄4 cup fine dry breadcrumb
Directions
- Prepare rice according to package directions.
- Preheat oven to 350*F.
- Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender.
- Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
- Combine shrimp mixture and rice.
- Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
- Bake for 25 minutes or until cheese is melted.
- ENJOY! I like to serve this with french bread warm from the bread machine!
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