Shrimp Casserole

Prep Time: 30 minutes
Cook Time: 17 minutes
Bake: 25 minutes
Yield: Makes 8 servings

Ingredients

• 1 1/2  cups  uncooked long-grain rice
• 1 1/2  pounds  medium-size raw shrimp
• 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 3/4-oz.) cans cream of shrimp soup, undiluted*
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper
• 1  cup  (4 oz.) shredded Cheddar-colby cheese blend
• 1/4  cup  fine, dry breadcrumbs

Preparation

1. Prepare rice according to package directions.

2. Peel shrimp, and devein, if desired.

3. 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. (Do not overcook.)

4. 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.

5. Bake at 350° for 25 minutes or until cheese is melted.

*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.

Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.