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Dump-And-Bake Shrimp and Rice Casserole
Ingredients
  • 1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted
  • ½ of a small green bell pepper, diced
  • 1 tablespoon chopped onion I use frozen pre-diced onion for a shortcut
  • 2 cups cooked rice I used an 8.8 ounce package of Uncle Ben’s Ready Rice for a shortcut
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon dry ground mustard
  • ¼ teaspoon pepper
  • ½ lb. raw peeled and deveined shrimp (frozen and thawed is fine) I used medium 41 to 50 count shrimp
  • ¼ cup Italian style bread crumbs
  • 1 tablespoon melted butter
  • 1 tablespoon grated Parmesan cheese
Steps
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