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Shrimp And Rice Casserole ethnic, main dish, seafood 1 1/2 lb cooked shrimp 1 pint light cream 8 tablespoon catsup 1/4 teaspoon tabasco sauce 2 cup cooked rice 1 teaspoon butter 3 tablespoon worcestershire sauce Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette Yield: 5 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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