SHRIMP AND RICE CASSEROLE

Shrimp and Rice Casserole image

I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.-Marcia Urschel, Webster, New York

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

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Ingredients

12 ounces cooked medium shrimp, peeled and deveined
2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 cup shredded cheddar cheese
4 tablespoons butter, melted, divided
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1 cup soft bread crumbs

Steps:

In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

Nutrition Facts : Calories 333 calories, Fat 17g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 746mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.

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