SHRIMP, BROCCOLI, AND RICE CASSEROLE
1/4 cup butter
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
1 cup shrimp, peeled and deveined
8 oz pasteurized processed cheese spread (Cheese Whiz)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 (10 oz) pkg frozen chopped broccoli
3 cups cooked rice
1/4 tsp garlic powder
1/2 tsp Tabasco sauce
Preheat oven to 350 degrees F. Butter a 2 1/2 quart casserole dish.
In melted butter, saute onion, celery, and green bell pepper until translucent.
Add shrimp. Cook until shrimp are pink.
Add cheese, soup, broccoli, rice, garlic powder, and Tabasco sauce. Mix well. Pour into prepared casserole dish.
Bake at 350 degrees F for 30 minutes or until bubbly.
This recipe took 1st place, children's division, 1988
Servings: 7
Source: International Rice Festival; Crowley, LA
1/4 cup butter
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
1 cup shrimp, peeled and deveined
8 oz pasteurized processed cheese spread (Cheese Whiz)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 (10 oz) pkg frozen chopped broccoli
3 cups cooked rice
1/4 tsp garlic powder
1/2 tsp Tabasco sauce
Preheat oven to 350 degrees F. Butter a 2 1/2 quart casserole dish.
In melted butter, saute onion, celery, and green bell pepper until translucent.
Add shrimp. Cook until shrimp are pink.
Add cheese, soup, broccoli, rice, garlic powder, and Tabasco sauce. Mix well. Pour into prepared casserole dish.
Bake at 350 degrees F for 30 minutes or until bubbly.
This recipe took 1st place, children's division, 1988
Servings: 7
Source: International Rice Festival; Crowley, LA
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