Preheat oven to 350.
Cook mushrooms slowly in butter until tender. Mix lightly with shrimp, rice and cheese.
Combine milk, ketchup, Worcestershire sauce and pepper. Add to shrimp mixture.
Pour into a greased 2 quart casserole. Bake until heated through, about 25-35 minutes.
Cook rice as directed on package.
Rinse shrimp under cold water; drain thoroughly.
Combine in square casserole dish:
rice, shrimp and Cheddar cheese soup.
Mix thoroughly.
Sprinkle bread crumbs over entire top of mixture.
Bake at 350\u00b0 for 1/2 hour or until casserole is blended and bubbly.
Serve from casserole dish.
Makes 4 servings.
Boil rice as directed. Melt butter.
Add soup, lemon juice, onion and pepper.
Stir until smooth. Add shrimp and parsley. Pour into buttered casserole dish.
Press 6 green pepper rings into top with butter pats.
Cover with cheese and bake.
Prepare the rice mix according to package directions.
Combine rice and all other ingredients.
Spoon into lightly greased 2 1/2-quart casserole.
Bake at 350\u00b0 for 25 to 30 minutes or until bubbly.
Yield:
6 servings.
Mix rice, cheese and shrimp (reserve some cheese for top). Mix egg yolks and milk; combine with shrimp mixture.
Season with pepper, onion salt and dill weed.
Beat egg whites stiff and fold in.
Turn into greased 2-quart casserole.
Sprinkle reserved cheese on top.
Bake at 375\u00b0 for 30 minutes.
Cook rice; saute together celery, green onions
Melt butter in 1-quart saucepan over low direct heat.
Cook onion in butter until transparent, about 2 minutes.
Remove from heat and blend in flour, salt and pepper.
Stir in cream and Worcestershire sauce gradually.
Return to heat and cook sauce, stirring constantly, until thickened, about 3 minutes.
Add mushrooms and shrimp.
Heat until warm, about 2 minutes.
Cook rice.
Mix all ingredients.
Bake at 375\u00b0 for 30 minutes.
Brown pork chops.
Season with garlic powder, salt and pepper. While the pork chops are browning, mix the rice with the remaining ingredients and place in a 2-quart casserole.
Put the browned chops on top of the rice.
Cover and bake in 350\u00b0 oven for 1 hour.
This dish can be made into a rice casserole by replacing the pork chops with a 1/2 stick of butter or margarine.
This is a very simple yet delicious rice casserole.
Place the ingredients in a pre-sprayed or greased casserole dish.
If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking.
Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.
ombine the flavors. Add the shrimp and marinade 2-3 hours
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.
Preheat oven to 350\u00b0.
Lightly saute onion, garlic and bell pepper until translucent.
Process canned tomatoes in food processor to eliminate chunks.
Place all ingredients except shrimp in a buttered 2-quart casserole.
Cover with foil and bake for 1 hour, stirring 2 or 3 times.
Add shrimp, pushing well down into the rice mixture.
Sprinkle with juice of 1/2 lemon. Re-cover and bake 1/2 hour longer or until rice is done.
Serves 4.
Double recipe for a 3-quart casserole.
Place shrimp in a large bowl. Add lemon juice and olive oil and toss to coat. Set aside. Cook rice according to package directions. Put onion and green pepper in a small dish and microwave on high for about 4 minutes, until softened. You can saute them in butter on the stove instead. Add cooked rice and onions and green peppers to the shrimp. Add seasonings, soup, cream and sherry to the shrimp mixture and stir to combine. Spoon into a 2 quart casserole. Top with almonds and paprika. Bake uncovered at 350F for 30 - 45 minutes.
00b0. Spray a 9\"x13\" casserole with non-stick cooking spray
o combine.
Dip one rice paper round in a bowl
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.
Bring the rice and water to a boil
Combine shrimp, sesame oil, sugar and 1/
hen mixed into the casserole).
Casserole: Prepare rice, beans, and vegetables according