| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats, Grains |
|
Casseroles, Seafood, Pasta/rice/ |
8 |
Servings |
INGREDIENTS
| 10 3/4 |
oz |
Cream of celery soup, reduced fat (1 can) |
| 10 3/4 |
oz |
Cream of chicken soup, reduced fat (1 can) |
| 1 1/2 |
lb |
Frozen shrimp, small |
| 1 |
c |
Long-grain rice; uncooked |
| 1/2 |
c |
Onion (about ½ med.); chopped |
| 1/2 |
c |
Green bell pepper (about ½ med.); chopped |
| 4 |
oz |
Rotel diced tomatoes and green chilies |
| 6 |
tb |
Butter; melted |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Preheat oven to 350°. Grease shallow baking dish. Mix soups together; add
remaining ingredients and mix well. Pour into baking dish and bake
uncovered for 1 hr. After 25-30 min., stir casserole so rice will cook
evenly.
Recipe By : Elaine Lewers McLean
Posted to MC-Recipe Digest V1 #295
Date: Mon, 11 Nov 1996 17:04:20 -0500
From: Cittadina@aol.com
Serving Ideas : Serve with salad and crusty bread.
NOTES : Freezes well. Prepares quickly and easily.
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