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Shrimp and Rice Casserole |
Submitted by:
Morgan Wilson
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Ingredients: |
- 2 tablespoons olive oil
- 2 pounds peeled shrimp
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1.5 cups seasoned bread crumbs
- 2 cups cooked rice
- Tony Chachere to taste
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Preparations: |
Preheat oven to 350 degrees. Saute
shrimp in olive oil until pink. Add soups and simmer
until well blended. Add cooked rice; stir until well
combined. Pour mixture into a 13 X 9-inch baking dish.
Sprinkle with bread crumbs. Bake 1 hour.
Note: Rice maybe substituted with noodles, shrimp maybe
substituted with chicken.
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