A small, family farm in Wisconsin

This is a casserole that I remember eating as a youngster.  My step mom used to make it, but when I asked her for the recipe several years ago, she didn’t recall having made it.  So, I’ve done my best to re create it over the years and I have to say my version is delicious.

This casserole is not highly seasoned.  It lets the flavors of the shrimp and sauteed mushrooms shine through.  You can use fresh or frozen shrimp, mushrooms should be fresh only.  There are no cream of anything soups in this dish.  About 300 calories per serving.  This recipe makes 6 servings.

So good!

So good!

    

SHRIMP AND RICE CASSEROLE

3 cups rice, cooked
8 ounces mushrooms, sliced
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 pound shrimp, cooked, bite size pieces
1 cup half and half
1/2 cup sharp cheddar cheese, grated
salt and pepper
olive oil

 
1.    Saute the mushrooms, onions and garlic in olive oil.  Combine with rice and shrimp.  In a small pan, heat the cream and add the cheese, stirring until cheese is melted.  Add to rice mixture and stir well.

2.    Season with salt and pepper to taste.

3.    Bake at 350 for 30 minutes.

Add more cream if  your casserole is a little dry.  You can add it before or after baking.

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