Echo Fox Three

Tuesday, October 18, 2016

Rec: Rock Shrimp Casserole

1 lb. cooked, peeled, deveined rock shrimp
1 (2 1/4 oz.) jar mushroom stems and pieces, drained
2 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons cooking oil or melted butter
1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup grated cheddar cheese
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1 tablespoon melted butter


Cut large shrimp in half. Cook mushrooms, green pepper
and onion in oil until tender. Stir in soup, cheese, and
pepper. Heat, stirring constantly, until cheese melts. Stir
in rock shrimp. Pour into well-greased 1 quart casserole
dish. Combine bread crumbs and butter. Sprinkle over
top. Bake at 400 degrees for 10 minutes or until
thoroughly heated and crumbs are brown.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

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