December

December

April 11, 2014

SHRIMP AND RICE CASSEROLE


 


Entertaining should be easy! It's fun to create simple centerpieces for yourself. Grab a basket and fill it with blossoms! People love comforting casseroles when coming for an impromptu dinner! Add some good bread from the bakery, a tossed salad with vinaigrette dressing and fresh berries with whipped cream for dessert. Looks like you are all set for a lovely spring weekend!



 
 
SHRIMP AND RICE CASSEROLE
~The Swan’s Palette
3 lbs. shrimp, cooked, peeled and deveined
1 cup cooked converted rice
1 cup sharp cheddar cheese
1 10 ounce can Cream of Mushroom Soup
½ cup butter
½ cup chopped green bell pepper
½ cup sliced green onions
½ cup chopped celery
Thinly sliced lemons

 
Combine the shrimp, rice, cheese and cream of mushroom soup in a bowl and mix well. Heat the butter in a sauté pan. Add the bell pepper, green onions and celery and cook until tender. Add to the shrimp mixture and mix well.

 Spoon into a 9” x 13” baking dish. Cover completely with sliced lemons. Bake covered at 375 degrees F. for 30 minutes.

 
 
I am joining Foodie Friday today!
 

1 comment:

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