Rice & Shrimp Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- ¼ cup onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- black pepper, as desired
- 1 cup half and half cream
- ½ teaspoon Worcestershire sauce
- ⅔ cup mushrooms, sliced, sautéed, drained
- 2 cups shrimp, peeled, deveined, tails removed, cooked
- 2 cups hot cooked rice
- ½ cup sharp Cheddar cheese, shredded
- ½ cup butter crackers, crushed
Instructions
- First thing you will have to do is prepare the mushrooms, shrimp, and rice.
- Melt the butter in a large non stick pan, when hot, cook the onion until soft and just starting to lightly brown.
- Stir in the flour and season with salt and pepper as desired.
- Slowly stir in the cream then stir in the Worcestershire sauce. Stir and cook until sauce thickens.
- Stir in mushrooms and shrimp, heat through.
- Preheat your oven to 180° C (350° F), get out a 1½ quart casserole.
- Add the rice to casserole.
- Pour the shrimp mixture over the rice.
- Sprinkle casserole with the cheese. Sprinkle the cracker crumbs around the edge of the casserole.
- Bake for 20 minutes.
- Serve and enjoy.
Notes
Fair cost per serving depending on where you can source the shrimp from.
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