Shrimp & rice casserole
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Cooked shrimp |
| 2 | cups | Cooked rice |
| 1 | pint | Light cream |
| 1 | teaspoon | Butter |
| 8 | tablespoons | Catsup |
| 3 | tablespoons | Worcestershire sauce |
| ¼ | teaspoon | Tabasco sauce |
Directions
Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs.
William W. LaViolette
Related recipes
- Golden shrimp casserole
- Hot crab & shrimp casserole
- Hot crab and shrimp casserole
- Parmesan shrimp casserole
- Rice and chicken casserole
- Shrimp & eggplant casserole
- Shrimp & rice
- Shrimp and crab casserole
- Shrimp and eggplant casserole
- Shrimp and noodle casserole
- Shrimp and rice
- Shrimp and rice casserole
- Shrimp and scallop casserole
- Shrimp and tomato casserole
- Shrimp casserole
- Shrimp casserole supreme
- Shrimp louisiane casserole
- Shrimp rice casserole
- Shrimp rice casserole dnsr31a
- Yellow rice & shrimp casserole