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 cup Long-grain rice, uncooked
1/2 cup Onion (about ½ med.), chopped
1/2 cup Green bell pepper (about ½ med.), chopped
4 oz Rotel diced tomatoes and green chilies
6 tbsp Butter, melted
Salt and pepper, to taste
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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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