Shrimp and Rice Casserole

Serves: 9
Total Calories: 358


2 (6-ounce) packages Uncle Ben's Converted Rice wild and white rice
2 tablespoons butter
1 cup celery, bias cut
1/2 cup sliced green onion
1/2 green bell pepper, chopped
2 (2 1/2-ounce) jars sliced mushrooms, drained
2 tablespoons chopped pimientos
1/2 teaspoon salt
1 teaspoon pepper
1 1/2 teaspoons Ac`cent
2 cups shrimp, cooked, cleaned
1 (10 3/4-ounce) can cream of celery soup
1 1/3 cups sour cream
2/3 cup bread crumbs
2 tablespoons butter
2 tablespoons freshly snipped parsley


Cook rice according to directions. Sauté in butter, the celery, onions, and green pepper. Stir in mushrooms, pimentos, seasonings, and shrimp. Fold into cooked rice. Put in buttered 2-quart casserole. Add Topping.

Combine soup and sour cream. Spoon over casserole. Toss bread crumbs in butter and add to top, then add parsley. Bake in 325° oven for 40 minutes

Fun Fact: Born November 14, 1954, in Birmingham, Alabama, Condoleezza Rice has become one of the most acclaimed women in America and the world. She was a professor of political science at Stanford University and later the first female provost of Stanford. As a child, Rice was a gifted student and a prodigy on the piano. She entered college at the age of 15 with the intention of becoming a concert pianist. Rice changed her plans and studied international politics. At age thirty-four she became the expert on the Soviet Union for President George H. Bush’s administration. President George W. Bush was so impressed with Rice’s abilities, he appointed her National Security Advisor, and on November 16, 2004, Bush nominated Rice to replace Colin Powell as Secretary of State. Dr. Condoleezza Rice became the 66th Secretary of State on January 26, 2005.

Nutritional Facts:

Serves: 9
Total Calories: 358
Calories from Fat: 125

This Shrimp and Rice Casserole recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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