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Gigi made this recipe a few months ago and it is one of my new favorite dishes. Yum.
Prep: 30 min., Cook: 17 min., Bake: 25 min.
Makes 8 servings
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.
Brianna surprised us this week by reading the classic Mutiny on the Bounty. Of course she loved it and tells me that I need to read it so we can have our own little book club. One of her wishes in life is that she can go to the adult book group that I attend. I just love my little nerd. If you had any doubts that she is a nerd (a beautiful one I might add) then you must know what she is asking Santa for this year. She wants a microscope for Christmas so that she can investigate sand further. Enough said.