Shrimp Killgary Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Had leftover rice and two cans shrimp and I just started to cook and measure. I didn't want to make fried rice, Spanish rice or cook lots of vegetables this time. Here is the result. This is comfort food. Ingredients:
1 egg, beaten |
3/4 cup sour cream |
1/2 teaspoon white pepper |
1 teaspoon salt |
3/4 cup minced onion |
2 teaspoons cilantro leaves |
2 cups cooked white rice |
3/4 cup miracle whip |
1 cup shredded mild cheddar cheese or 1 cup shredded colby cheese |
2 tablespoons olive oil |
2 (4 ounce) cans baby shrimp, drained |
Directions:
1. In large bowl, beat egg sour cream, white pepper, salt, minced onion and cilantro.
2. Add rice, miracle whip, cheese and olive oil.
3. Preheat oven to 375 °F.
4. Fold in shrimp.
5. Turn into a 1 1/2 quart casserole.
6. Cover and bake for 35 minutes. Let it set about 5 minutes before uncovering to serve.
7. Note: You may substitute mayonnaise for the Miracle Whip. If you do, eliminate the olive oil in the recipe.
8. If you use 3 cups rice add 1/3 more Miracle Whip and use a larger casserole.
9. Note: You may add 1/4 tsp cayenne pepper if you want a kick .
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