Shrimp Vegetable Combo

1 small onion, finely chopped
1 small bell pepper, chopped
2 tablespoons butter
One 10-1/2-ounce can cream of mushroom soup
1-1/2 cups peeled deveined gumbo shrimp
1 cup sharp Cheddar cheese, shredded
1/2 cup plain bread crumbs
One 15-l/4 ounce can well drained mixed vegetables
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 slices bread, toasted and cut into small cubes

Pre-heat oven to 350F. In a 10-inch skillet heat butter until melted over medium heat. saute onion and pepper until clear and lightly brown. Add mushroom soup, stir until heated through. Remove from heat. Stir in all remaining ingredients except bread cubes. Mix well. Pour into 13 x 9 x 2 inch casserole dish which has been sprayed with non-stick cooking spray. Spread evenly in dish. Place all bread cubes on top as evenly as possible. Bake for 45 minutes. Let stand 15 minutes before serving. Cut into 8 half-cup servings.

Serves 8.

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Cajun Country -- New Iberia, Louisiana