Shrimp and Rice Casserole


1 1/2 lbs raw shrimp, deveined with shells and tails off

2 cups raw white rice

4 tbsp butter

1 can (10.75 oz) Campbell's Cream of Celery soup

1 can (10.75 oz) Campbell's Cream of Chicken soup

1 can (10 oz) Rotel (diced tomatoes & green chilies)

1 tsp salt

1 yellow onion, diced

1 red bell pepper, diced

1/2 tsp pepper


Preheat oven to 350 degrees.

Place the butter in a 12 x 9" casserole dish and place dish in the oven so the butter melts. After the butter has melted at the bottom of the dish, remove from oven but keep oven on.

In a large bowl, combine the shrimp, RAW rice (do not cook first!), cream of celery soup, cream of chicken soup, Rotel, diced yellow onion, diced red pepper, salt and pepper. Stir well to combine.

Pour mixture over the melted butter. Cover dish tightly with foil and bake for 30 minutes.

After 30 minutes, stir well. Re-cover dish and cook for an additional 40-45 minutes---when done, the rice should be fluffy and have absorbed all liquid!

Serve warm.

**Will keep covered in the fridge for up to five days


1.25 hours