Shrimp and 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
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