Shrimp rice casseroleSubmitted by: MRSGWYNN
IntroductionA simple, fast dish. If you make the rice ahead of time, you can throw this together and heat it up in 30 min. Nice with a tossed salad. A simple, fast dish. If you make the rice ahead of time, you can throw this together and heat it up in 30 min. Nice with a tossed salad.
1 Tbs butter
1 clove garlic (or to taste) chopped and divided
1 Tbs Italian seasoning (or to taste) divided
1/2 cup bread crumbs, plain
2 cups white rice, cooked
1 can condensed cream of celery soup
1 cup peas, thawed or, if fresh, steamed
1 lb shrimp (medium 31-40 per pound) raw
1 tsp lemon pepper (or to taste)
Preheat oven to 350.
Mix butter, some italian seasoning, some garlic in microwave safe dish. Heat until butter bubbles. Stir in bread crumbs until evenly moistened. Set aside.
Mix rice, soup, peas, remaining garlic, remaining italian seasoning, lemon pepper in microwave safe dish. Heat until lukewarm. Check and adjust seasoning. Add shrimp. Pour into greased shallow casserole dish. Sprinkle bread crumb mixture evenly on top. Bake about 15 minutes until shrimp are pink and bread crumbs are toasted.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSGWYNN.
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Member Ratings For This Recipe
Sharon! You did it again! I country delight! The only thing I changed was I used brown rice..no white in the house! Still YUMMY!!!!!!!!! Thanks my Dear friend! Keep them coming!
Granny! - 7/9/09
Reply from MRSGWYNN (7/22/09)
Thanks Granny! Glad you liked it. My DH whines about brown rice so I cook some things with white rice and then add flax meal to my dish for fiber and minerals. I'll bet using brown rice makes the whole dish better!