(R.E. Bob Woodruff Reservoir Specific)
0 messages
Updated
Lakes Online Forum
83,587 messages
Updated 4/19/2024 12:42:53 PM
Lakes Online Forum
5,193 messages
Updated 4/3/2024 3:47:36 AM
(R.E. Bob Woodruff Reservoir Specific)
0 messages
Updated
Lakes Online Forum
4,169 messages
Updated 4/15/2024 11:05:05 PM
Lakes Online Forum
4,260 messages
Updated 3/24/2024 9:24:45 AM
Lakes Online Forum
2,976 messages
Updated 3/20/2024 11:53:43 PM
Lakes Online Forum
98 messages
Updated 4/15/2024 1:00:58 AM
|
|
|
|
Name:
|
HubCap
- 
|
|
Subject:
|
Shrimp Casserole Serves
|
|
Date:
|
9/23/2012 12:26:26 PM
|
|
Shrimp Casserole Serves 6-8
1 pound medium sized shrimp, cooked and peeled
1 large onion, chopped into a medium dice
1 1/2 cup of raw rice, cooked (measure rice first, then cook)
1 tablespoon butter
1 teaspoon salt,
1 teaspoon pepper
1 teaspoon garlic powder
3/4 cup grated sharp cheddar cheese
1/2 teaspoon lemon juice
1 can low-sodium cream of mushroom soup, not diluted
1 cup fat free sour cream
1 small can of sliced mushrooms, drained
1 large (4 oz.) jar pimento
Directions:
Boil and remove shells from shrimp. Sauté the onion in butter until tender and translucent.
Combine shrimp, onion, salt, pepper, garlic powder, cooked rice, lemon juice, mushroom soup, sliced mushrooms and pimentos. Add sour cream and mix well.
Pour into a well-greased 9 X 13 flat baking dish and cook at 350 degrees for 30 minutes. Add grated sharp cheddar cheese on top and cook for 10 more minutes until the cheese melts. Serve hot!
This casserole is comfort food and pair’s great with a salad and French bread.
|
|
Reply
Back
Search
Grilling & Recipes Forum
»
Alabama Lakes
»
R.E. Bob Woodruff Reservoir
Login
|
Home
