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Bob's Little Household Reference Library |
Shrimp aux Champignons
By Mrs. Charles C. Ford, from
This
casserole may be made the night before and stored in refrigerator until time to
bake it the next day.
1
3-ounce can sliced mushrooms
¼
cup butter
1
½ cups cleaned and deveined shrimp, cooked
1
½ cups American cheese, grated
3
tablespoons chili sauce
½
teaspoon Worcestershire sauce
½
teaspoon salt
Dash
pepper
2
tablespoons pimientos, diced
½
cup heavy cream
1
½ cups rice, cooked
½
cup Frito crumbs
1.
Preheat oven to 350°F.
2.
Melt butter, add mushrooms, shrimp, cheese, chili sauce, Worcestershire sauce,
salt, pepper, and pimientos. Stir together carefully and add cream.
3.
Layer cooked rice with shrimp mixture in a 1 ½ quart casserole, finishing with
shrimp mixture on top. Top with Frito crumbs.
4.
Bake at 350°F for 25 minutes.
