Shrimp and Rice Casserole
This easy, one-dish shrimp and rice casserole features tasty shrimp in a creamy tomato sauce with a nice, crispy top. It’s perfect for parties.
By Yankee Magazine|May 23 2015|
This shrimp and rice casserole features tasty shrimp in a creamy tomato sauce with a nice, crispy top. It makes a great one-dish dinner and is especially convenient for parties and potlucks.
Yield
4 servings
Ingredients
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 pound cooked, peeled shrimp
1-1/2 cups cooked white rice (3/4 cup uncooked)
1 can (10-3/4 ounces) condensed tomato soup
1 cup light cream
1/4 to 1/2 cup dry sherry
1/4 teaspoon mace
1 teaspoon salt
Pepper to taste
1/2 cup chopped almonds
1/4 cup dry bread crumbs
1 tablespoon softened butter
Instructions
Preheat the oven to 350 degrees F. In a small skillet, melt the 2 tablespoons butter over medium heat. Add the onion and green pepper and saute until limp, about 4 minutes. Combine in a 2-quart casserole dish with the shrimp, rice, tomato soup, cream, sherry, and seasonings. Mix together the almonds, bread crumbs, and softened butter and sprinkle on top. Bake for about 25 minutes, until bubbly. Serve hot.
