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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp Casserole Recipe

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This recipe for Shrimp Casserole, by , is from Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lu Kingham, (Angelina Mann Kingham's daughter in law, Harold Kingham's wife)

Category:
Category:

Ingredients:  
Ingredients:  
1 c rice, cooked
2 lbs shrimp, medium, cleaned
2 c mushrooms, sliced
2 tsp onion, grated
1 bell pepper, chopped finely
2 c cheddar cheese, grated
2 cloves garlic, minced
2 tsp lemon juice
1 tsp butter
tsp black pepper
tsp salt
Parsley to Garnish

Directions:
Directions:
Heat oven to 350. Combine all ingredients and bake in covered casserole, 30 to 45 minutes. Uncover last few minutes to brown.

Number Of Servings:
Number Of Servings:
4 to 5
Personal Notes:
Personal Notes:
This recipe is extra easy, because it is "a mix, dump and cook".

I sometimes add extra shrimp, just because one can never have too much shrimp.

 

 

 

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