Clam-Rice Bake With Shrimp Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another library cookbook recipe. Ingredients:
3 eggs, slightly beaten |
3 cups rice, cooked |
2 cups milk |
1 cup cheddar cheese, shredded |
1/4 cup onion, minced |
1/4 cup parsley, snipped |
2 (6 1/2 ounce) cans minced clams, drained |
2 ounces pimiento |
1 teaspoon salt |
1 teaspoon worcestershire sauce |
10 3/4 ounces cream of shrimp soup |
1 cup shrimp, cooked and cleaned |
1/2 cup sour cream |
1 teaspoon lemon juice |
1/2 teaspoon curry powder |
Directions:
1. Heat oven to 325°F.
2. Mix thoroughly eggs, rice, milk, cheese, onion and parsley.
3. Stir in clams, pimiento, salt and Worcestershire.
4. Spread in a greased 13x9x2-inch baking pan.
5. Bake, uncovered 45 minutes.
6. Cut unto squares and top with Shrimp Sauce.
7. Shrimp Sauce:.
8. Heat over medium heat, stirring occasionally the shrimp soup, shrimp, sour cream, lemon juice and curry powder.
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