1978 Press Photo Shrimp Rice Casserole - nob18560

Shrimp Rice Casserole is easy to make and freeze. Saute 3 pounds shelled shrimp, 1/2 cup chopped pepper, 1 cup chopped onion and 4 crushed cloves of garlic in oil until tender. Stir in 2 cans sliced drained mushrooms, 6 cups cooked rice, 1 tablespoon salt ad 1/2 teaspoon pepper. Turn into 2 buttered 2-quart casseroles; top with 1 1/2 cups buttered bread crumbs. Bake at 375 degrees 25 to 30 minutes. 6 servings per casserole.

Photo is dated 1978.

Photo measures 10 x 8.25 inches.