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!

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