Shrimp Casserole 6

1 cup chopped onion
1 cup diced celery
1/4 lb margarine
1 can pimento
1 cup water (save water from boiled shrimp)
1 cup onion tops
1 cup bell Pepper
3 cloves garlic
1 can cream of mushroom soup
2-1/2 cups cooked rice
1 can cream of shrimp soup
1 cup chopped parsley
4 slices toasted bread
Salt, black pepper, red pepper to taste
3 cups cooked shrimp (boiled-retain water)

Cook onion, bell pepper, celery and garlic in margarine until tender. Add soup, water, parsley, green onions, chopped shrimp and pimento. Heat thoroughly. Stir in rice and 1/2 of the bread, cook a little longer, season to taste. Turn into a 3 qt. casserole, sprinkle bread crumbs bread crumbs over. Bake at 375F for 45 minutes.

Serves 8.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana