Dump-and-Bake Shrimp and Rice Casserole

Name: 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 41-50 count shrimp); ¼ cup Italian style bread crumbs; 1 tablespoon melted butter; 1 tablespoon grated Parmesan cheese

"With just 10 minutes of prep, this Dump-and-Bake Shrimp and Rice Casserole is a delicious and easy dinner recipe for busy nights!..."

INGREDIENTS

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1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted

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½ of a small green bell pepper, diced

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1 tablespoon chopped onion (I use frozen pre-diced onion for a shortcut)

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2 cups cooked rice (I used an 8.8 ounce package of Uncle Ben’s Ready Rice for a shortcut)

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½ teaspoon Worcestershire sauce

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½ teaspoon dry ground mustard

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¼ teaspoon pepper

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½ lb. raw peeled and deveined shrimp (frozen and thawed is fine) (I used medium 41-50 count shrimp)

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¼ cup Italian style bread crumbs

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1 tablespoon melted butter

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1 tablespoon grated Parmesan cheese

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