Shrimp Casserole

Grubilicious Contributor: Stacy McCarty

This is so good and casseroles are always easy. Plus, it makes enough for leftovers.

Ingredients:

1 1/2 c. uncooked long-grain rice
1 1/2 lb. medium-size raw shrimp
1/2 c. butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 oz.) cans of cream of shrimp soup, undiluted*
1/4 t. salt
1/4 t. ground pepper
1 c. (4 oz) Cheddar-colby cheese blend (I just use cheddar)
1/4 c. fine, dry breadcrumbs

1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in large skillet over medium heat; add bell pepper and next 4 ingredients, saute 10-12 minutes or until tender. Stir in soup, shrimp, salt & pepper; cook 3 minutes or until shrimp turn pink.
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13x9 baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 c. breadcrumbs.
5. Bake at 350 for 25 minutes or until cheese is melted.

*This soup is kind of hard to find. I have never been able to find it at Randall's, but HEB always has it. You can also substitute 2 cans of cream of celery soup.

Southern Living/ April 2007