Shrimp, Corn and Rice Casserole
2007-07-25- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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Le riz de maïs de crevette. C’est se bon!! Quick and easy and taste like Grandma made it!
Ingredients
- 2 sticks butter
- 1 medium onion
- 1 small red onion chopped
- 1 small green onion chopped
- 1 pound peeled shrimp
- 1 can cream of mushroom soup
- 1 can cream of cheddar cheese soup
- 1 (15 oz ) can whole kernel corn
- 1 (10 oz ) can cream corn
- 3 cups cooked rice
- 1 tsp to 2 tsp black & red pepper to taste
- 2 tsp garlic powder (optional)
Directions
Step 1
Sauté in butter the onions and peppers until tender. Add 1 lb peeled shrimp, cook 10 minutes. Add the cream of mushroom soup, cream of cheddar cheese soup, cream corn and the whole kernel corn (drained). Cook until cheese is melted; add seasonings to taste and place all in 10x12 or 9x13 casserole dish, then add 3 cups cooked rice. Bake at 350 degrees for 30 minutes.
Average Rating
(5 / 5)
4 people rated this recipe
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