Dinner

Vicki's Shrimp/Rice Cassarole is for Dinner.

Vicki's Shrimp/Rice Cassarole takes 30 minutes to prepare.

Vicki's Shrimp/Rice Cassarole takes 5 minutes to cook.

Vicki's Shrimp/Rice Cassarole makes 6 servings.

The ingredients for Vicki's Shrimp/Rice Cassarole are:

2 lbs frozen shrimp tails/shell removed (slightly thawed
12 tbs. Land of Lakes unsalted butter
2 cups Half & Half
2 tsp. Lawry's seasoned salt
dash pepper
1/2 cup flour
2 cups chopped celery
2 boxes Uncle Ben's Original Recipe Wild Rice (cook using pkg directions
1 cup shredded sharp cheddar cheese

Here is how you make Vicki's Shrimp/Rice Cassarole:

Cook the 2 pks rice using box directions-when done spread in the bottom of a 9x13 serving dishIn large frying pan saute shrimp and cellery in all the butter for 10 to 12 min.Then stir in flour,half & half,Lawry's seasoned salt and a dash of pepper. When ingrd's. thicken pour over rice. Spread cheese on top and bake in 450 oven for 15 min and serve.(If making a day ahead..then do not put on cheese till time to bake - bring refrigerated dish to room temp-add cheese and bake at 325 for 1 hr.)Serving Size: 9x13 dish divided by Number of Servings: 6Recipe submitted by SparkPeople user CK1951.

The nutritional information for Vicki's Shrimp/Rice Cassarole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 685.4

• Total Fat: 39.5 g
• Cholesterol: 401.3 mg
• Sodium: 1,332.1 mg
• Total Carbs: 37.4 g
• Dietary Fiber: 3.1 g
• Protein: 43.9 g