Seafood Casserole

1 stick oleo

1 cup onion

1 cup green pepper

1 cup celery

3 cloves garlic

1/3 cup parsley

1 cup green onion

1 small jar pimentos undrained

3 cups boiled Bowers Shrimp

1 can cream of mushroom soup

1 can cheddar cheese soup

1 tablespoon Tabasco sauce

Salt and pepper to taste

2 cups cooked rice

2 slices of toasted bread

Grated cheddar cheese

 

 

Sauté vegetables in oleo; add parsley green onion, undrained pimentos, shrimp and soups. Mix gently. Add seasonings and rice. Pour in 9x13” dish and top with bread crumbs and grated cheese. Bake at 350^ofor 30 minutes.

 

From the kitchen of: Anna Sells