Quick Cheesy Shrimp Rice Casserole
Holly Clegg
- Yield: 6 servings
Ingredients
- 1cup dry brown or wild rice
- 2cups cold water
- 2pounds cooked peeled medium shrimp
- -- Salt and pepper
- 6ounces light pasteurized processed cheese spread
- 1/2cup milk
- -- Breadcrumbs
Instructions
- Preheat oven to 350F.
- Cook rice in water according to package directions. Set aside.
- Combine shrimp, salt and pepper and cooked rice. Heat cheese and milk together in microwave or in small pan over medium-low heat until melted, and mix with rice mixture.
- Transfer to a 2-quart dish, sprinkle with breadcrumbs, and bake 15 minutes or until well heated.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).
Nutritional Info *per serving
- Calories 250
- Fat 4g
- Saturated Fat 2g
- Cholesterol 230mg
- Sodium 601mg
- Carbohydrate 21g
- Fiber 1g
- Protein 30g
