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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 is from The First Gospel Hour Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped onions
1 cup chopped bell pepper
1 cup chopped green onion tops
3 tsp. garlic salt
1 stick oleo
1 can cheddar cheese soup
1 can cream of mushroom soup
1/4 cup chopped parsley
2 lbs. shrimp
salt and pepper
1 tsp. hot red pepper
2 cups cooked rice
2 slices of toasted bread (cubed)
Directions:
Directions:
In skillet, saute onions, onion tops, bell pepper and garlic in oleo until the onions are wilted. Add the mushroom soup, cheddar cheese soup, parsley, salt, pepper, red pepper and shrimp. Heat thoroughly on low heat for about 15 minutes. Add rice and cube toast. Stir well. Transfer to large casserole dish. Bake at 350 for 30-40 minutes.

 

 

 

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