Shrimp and Rice Casserole
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 c. dry barley, cooked15 oz shrimp3 c fresh mushrooms1 can cream of mushroom soup1/5 c sour cream (reduced fat)1/2 c cooking sherry2 Tbsp white cooking wine2 Tbsp lemon juiceSalt1/4 tsp garlic powder
1. Cook barley and place in the bottom of a casserole dish.
2. Mix together sour cream, soup, sherry, lemon juice and salt. Set aside.
3. Cook mushrooms in a large skillet until tender. Add shrimp and sauce mix. Cook on medium heat until hot and thick. Add white wine.
4. Pour mixture over barley in casserole dish.
5. Cook at 350 for 30-35 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user BREES2.
2. Mix together sour cream, soup, sherry, lemon juice and salt. Set aside.
3. Cook mushrooms in a large skillet until tender. Add shrimp and sauce mix. Cook on medium heat until hot and thick. Add white wine.
4. Pour mixture over barley in casserole dish.
5. Cook at 350 for 30-35 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user BREES2.
Nutritional Info Amount Per Serving
- Calories: 250.9
- Total Fat: 5.6 g
- Cholesterol: 151.4 mg
- Sodium: 445.7 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 3.3 g
- Protein: 23.1 g
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