"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Shreveport Shrimp Casserole Recipe

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This recipe for Shreveport Shrimp Casserole, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ramona Yauger
Added: Tuesday, September 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups raw rice
4 10-oz. cans cream of mushroom soup
6 T. grated onion
1/2 cup chopped parsley
1/2 stick butter
4 tsp. lemon juice
4 tsp. pepper
2 tsp. salt
4 cups grated sharp cheddar cheese
5-6 lbs. raw shrimp (small, frozen, precooked - fine)
4-6 cloves mashed garlic (optional)

Directions:
Directions:
Cook rice and add soup. Saute grated onion, chopped parsley and garlic, if desired, in butter and add to rice. Stir in lemon juice, salt, pepper and part of the cheese. Save enough cheese to cover top later. Stir in completely defrosted shrimp. Will fill a large lasagne pan and a smaller casserole. Bake at 300 degrees for 1 hour, top with cheese and return to oven to melt. Freezes well.

Number Of Servings:
Number Of Servings:
12 generously

 

 

 

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