MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Louisiana Shrimp Casserole
Categories: Vegetables, Seafood, Breads, Dairy, Rice
Yield: 8 servings

1 md Onion; chopped
1 md Bell pepper; chopped
1 Celery rib; chopped
6 tb Butter
1 cl Garlic; minced
10 3/4 oz Can cream of mushroom soup;
- undiluted
1 lb Uncooked shrimp; peeled,
- deveined
1 1/2 c Cooked rice
12 oz (2 cans) crabmeat; drained,
- flaked, cartilage removed
4 sl Day-old bread; in cubes
3/4 c Half & half cream
1/4 c Chopped green onion tops
1/2 ts Salt
1/4 ts Pepper
ds Cayenne pepper

MMMMM--------------------------TOPPING-------------------------------
2 tb Butter; melted
1/3 c Dry bread crumbs
2 tb Snipped fresh parsley

Set oven @ 375ºF/190ºC.

Heat large skillet over medium heat; add onion, green
pepper and celery in butter. Cook and stir until tender,
2-3 minutes. Add garlic; cook 1 minute longer. Add soup
and shrimp; cook until shrimp turn pink, 10 minutes,
stirring occasionally. Stir in the rice, crab, bread
cubes, cream, onion tops and seasonings.

Spoon into a greased 2-qt. baking dish. Combine topping
ingredients; sprinkle over casserole. Bake uncovered
until heated through, 25-30 minutes.

Ethel Miller, Eunice, Louisiana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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