Make-ahead Cheesy Shrimp & Rice
Last updated 4/12/2012 at Noon
Here is a casserole you can prepare ahead of time and when you are ready, just pop it into the oven.
Bacon seems to make everything better of course. I am still making my casseroles to go, so anytime you need something made for a special event, just give me a call or come by and visit us at 2908 Macarthur Dr. in between the car lot and the Sussex Manor apartments. Happy Eating!!!
4 slices Oscar Mayer bacon chopped
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 can (15oz.) tomato sauce
¾ cup Taco Bell Home Originals Thick N Chunky Salsa
1 ½ lb. cooked cleaned medium shrimp
1 pkg. (10 oz.) frozen corn, thawed
4 cups cooked long-grain white rice
1 ½ cups Kraft Mexican Style Shredded four cheese with a Touch of Philadelphia
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon reserving 2 Tbsp. drippings in skillet; drain bacon on paper towels.
Add onions, peppers and garlic to reserved drippings; cook and stir five minutes or until crisp-tender. Stir in tomato sauce and salsa; simmer two minutes, stirring occasionally. Stir in shrimp and corn; simmer two minutes. Stir in bacon.
Spoon rice into 13x9-inch baking dish sprayed with cooking spray; top with shrimp mixture and cheese. Cover with foil. Refrigerate up to 24 hours.
Heat oven to 375 degrees. Bake casserole, covered, 35 minutes or until heated through, uncovering after 20 minutes.
Substitute: Prepare using long-grain brown rice.
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