Shrimp rice casserole

Yield: 6 servings

Measure Ingredient
2 pounds Shrimp
1 Onion; chopped
2 Celery ribs; chopped
Garlic to taste
1 tablespoon Butter
1 can Cream of mushroom soup
½ tablespoon Lemon juice
Salt and pepper to taste
1½ cup Rice; cooked
½ cup Sour cream
¾ cup Cheese; grated
Green pepper rings

Boil shrimp and peel, devein, and cut into bite sized pieces. Saute onion, celery, and garlic in butter. Do not brown. Add soup, lemon juice, and seasoning. Fold in rice and shrimp. Then fold in sour cream and pour into buttered casserole dish. Sprinkle with cheese and decorate with pepper rings. Bake at 325~ for 30 minutes. From Pirate's Pantry

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