Saute onion and garlic in butter.
Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
When melted, add onions and garlic and mix well.
Add shrimp, rice, & brocolli (be sure to drain well).
Mix well.
Sprinkle with bread crumbs. Brown, if desired.
Mushrooms can be added to top of soup/cheese, if desired.
VARIATION:
Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.
Cook mushrooms in butter about 4 minutes.
Cook rice according to directions on box.
Mix all ingredients in buttered 2-quart casserole.
Bake at 350\u00b0 for 30 minutes.
Makes 8 servings.
eat until tender.
Add shrimp and cook for approximately 5
1/2-quart casserole dish. Arrange shrimp in a single layer
Prepare rice mix according to package directions.
In a medium saucepan, melt butter; Saute green pepper, celery and onion for about 5-10 minutes or until tender.
In a very large bowl, combine the cooked rice, cooked vegetable mixture, mushroom soup, cheddar cheese, Swiss cheese and pepper.
Stir in the cooked shrimp; spoon mixture into a 3-quart rectangle baking dish.
Bake, covered with foil, at 350 degrees for about 40 minutes or until heated through.
Let stand 10 minutes before serving.
Lightly grease a 3-quart casserole dish.
Fill a large
10.
Add (Fresh Raw) Shrimp, Old Bay, Garlic and Seafood
ails off the raw shrimp. Use large shrimp if possible.
Pre
ushrooms,
onion
and shrimp in 2 tablespoons of butter
sed a 2.5 quart casserole for this. If you wish
Melt cream cheese with 1 stick margarine in double boiler.
Saute onion, pepper and celery in 2 tablespoons oleo in skillet.
Add shrimp and saute until shrimp is pink.
Drain water from shrimp mixture.
Add shrimp mixture to cream cheese and oleo in large mixing bowl; add soup, seasonings and rice.
Mix well; pour into 2-quart casserole dish.
Top with cheese and cracker crumbs.
Bake at 350\u00b0 for 20 to 30 minutes.
Cook rice as directed on box.
Mix and heat soups, Ro-Tel and shrimp until shrimp are thoroughly heated. Put cooked rice into large casserole dish and pour shrimp mixture over it.
Serve hot with salad and hot rolls.
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.<
Cut large shrimp in half.
Cook vegetables in butter or margarine until tender; blend in flour and salt.
Combine soup and milk; add to vegetable mixture and cook until thick, stirring constantly.
Add shrimp and pour into a well-greased 1-quart casserole.
Combine melted butter or margarine and breadcrumbs; sprinkle over top of casserole.
Bake at 400\u00b0 about 10 minutes. Makes 6 servings.
Cook shrimp (according to directions).
Break bread into pieces, size of a quarter.
Break cheese into bite size pieces. Arrange shrimp, bread and cheese in several layers in a greased 2-quart casserole.
Pour melted margarine over.
Beat eggs.
Add mustard and salt to eggs, then milk.
Stir and pour over casserole.
Let stand at least 3 hours (or overnight, covered, in refrigerator).
Bake for 1 hour at 350\u00b0, covered.
Can be made with crab, sliced smoked sausages or crumbled bacon.
In a 2-quart casserole, break bread and cheese into bite-size pieces.
Arrange shrimp, bread and cheese in layers in casserole. Pour melted margarine over.
Add mustard and salt to eggs; add milk.
Pour over all.
Cover with buttered corn flake crumbs; let stand overnight.
Take out of refrigerator
1 hour before baking. Bake, covered, at 350\u00b0 for an hour.
Serves 6 generously.
Use well-greased casserole.
Put shrimp, bread and cheese in layers in casserole.
Pour melted butter over ingredients.
Beat eggs and milk with seasonings and pour over other ingredients. Let stand overnight in refrigerator in a covered casserole. Sprinkle potato chips on top and bake in 350\u00b0 oven for 45 minutes.
n crab and shrimp and pour into buttered casserole dish.
Crush
iquid.
Heat the empty casserole in oven at 375\u00b0
ablespoon to grease a 11x13\" casserole dish or one similar in