Saturday, January 21, 2017

Shrimp and Rice Casserole

Shrimp and Rice Casserole

 1/4 cup butter 
 1/2 cup flour
 2 cups half and half
 1/2 cup dry sherry
 1/4 cup tomato paste
 1 teaspoon sea salt
 1 teaspoon dill weed
 1/2 teaspoon onion powder
 1/4 teaspoon ground black pepper
 1 tablespoon lemon juice
 1 4-ounce can sliced mushrooms, drained
 1 10-ounce package frozen green peas, cooked and drained
 3 cups cooked rice
 1 3-ounce can rice noodles                 



 1. Melt butter; stir in flour to make a smooth paste. 
Gradually blend in half and half; simmer about 5 minutes, 
stirring constantly. 

 2. Stir in sherry, tomato paste, salt, dill, onion powder, 
pepper, lemon juice, mushrooms, peas, shrimp and rice.

 3. Spoon into greased shallow 2-1/2-quart baking dish.

 4. Sprinkle with noodles. Bake at 350 degrees for 20-25 minutes.

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