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–+ servings

Rice & Shrimp Casserole

Adapted from a recipe in the Casserole Cook Book, page 27.
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. 
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

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.