Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Shrimp, Corn And Rice Casserole
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- #114292
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 sticks butter
1 medium white or yellow onion, diced fine
1 small red onion, diced fine
1 small green onion, chopped
1 pound peeled, deveined shrimp
1 can cream of mushroom soup
1 can cream of cheddar cheese soup
1 can (15 ounce size) whole corn (drained)
1 can (10 ounce size) creamed corn
3 cups cooked rice
1 teaspoon black pepper (to taste)
1/2 teaspoon tsp cayenne pepper (to taste)
2 teaspoons garlic powder
directions
Saute onions and both peppers in butter until tender. Add shrimp, cook 10 minutes.
Add mushroom soup, cream of cheddar soup, creamed corn, and whole corn. Cook until cheese is melted; add seasonings (to taste).
Place rice in bottom of a 10" x 12" or 9" x 13" casserole dish. Add sauteed mix. Bake at 350 degrees F for 30 minutes.
added by
DGirl
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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