This dish is flat-out delicious!
Did you know ~
· Shrimp ranks number one in volume among seafood’s consumed in the United States.
· According to the National Fisheries Institute, each American eats 4.1 pounds of shrimp apiece per year.
· The word casserole comes from a French term meaning, “served from the dish used for cooking.”
Which brings me to this flavorful shrimp casserole. The simple ingredients in this recipe make this dish an easy dinner on a busy night. While it’s in the oven, there’s plenty of time to make the salad, and maybe some garlic bread.
The snowy whiteness of the rice, the golden colored cheese and the pinkish shrimp, turns into a colorful appetizing dish.
And ~ it’s even great the next day!
Cheesy Shrimp and Rice Casserole
5 green onions sliced
1 green pepper, chopped
2 tablespoons pimento
2 tablespoons butter
1 pound medium shrimp, peeled and deveined
½ teaspoon salt
½ teaspoon seasoned pepper
¼ teaspoon cayenne pepper
3 cups cooked long grain rice
1 can cream of mushroom soup with roasted garlic
2 cups cheddar cheese, grated
Preheat oven to 325 degrees.
In a large skillet, sauté green onions and green pepper in butter until tender.
Stir in pimento.
Add shrimp, salt, seasoned pepper and cayenne pepper; cook for 1 minute.
Stir in the rice, soup and ½ cup of the cheese.
Pour shrimp mixture into a greased casserole dish.
Cover and bake at 325 degrees for 30 minutes.
Sprinkle with remaining 1½ cups cheese.
Bake, uncovered, for 5 more minutes or until heated through and cheese is melted.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!