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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Not only do casseroles offer meal-in-one convenience, but they're practically guaranteed to satisfy that craving for comfort food we all experience. Served with a salad and wheat rolls, this dish makes a fine dinner.Marie Roberts, Lake Charles, Louisiana Ingredients:
1 large green pepper, chopped |
1 medium onion, chopped |
1/2 cup butter |
1 pound uncooked medium shrimp, peeled and deveined |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
3 cups cooked long grain rice |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 cups (8 ounces) shredded cheddar cheese, divided |
Directions:
1. In a large skillet, saute green pepper and onion in butter until tender. Add the shrimp, salt and cayenne; cook and stir for 2-3 minutes or until shrimp turn pink. Add the rice, soup and 1 cup cheese; stir until combined.
2. Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
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