Another favorite dish in my family is a recipe a friend developed during the course of her work with NOAA. She developed recipes and trained home economists from the southeast to Texas. This is a very special dish. In fact, it became a signature dish in the hotel's restaurant she and her husband owned.

Shrimp Vegetable Casserole

1 1/2 lbs. cooked, peeled and cleaned shrimp, fresh or frozen
4 c. cooked rice
2 (4 oz.) cans sliced mushrooms
1 c. each thinly sliced green pepper & coarsely chopped onion
2 c. thinly sliced celery
1/4 c. butter or margarine
1/4 c. coarsely chopped pimiento
1 1/2 c. each mayonnaise or salad dressing & light cream (Half & Half)
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. dry bread crumbs
2 Tbsp. butter or margarine, softened

Preheat oven to 350°F. Thaw frozen shrimp (if used).

Combine cooked rice and mushrooms and set aside.

Sauté green pepper, onion and celery in butter for approximately 5 minutes (vegetables should still have a crunch). Remove from heat and add cooked shrimp and pimiento. Mix well.

In separate bowl, combine mayonnaise, light cream, Worcestershire sauce, salt and pepper to make sauce. Take 3/4 cup sauce and combine with rice mixture.

Place rice mixture in a well-greased baking dish approximately 15 x 9 x 2-inch and spread evenly over bottom of dish. Place shrimp mixture over top of rice. Pour remaining sauce over top of shrimp mixture. Combine bread crumbs and butter and sprinkle over top of casserole. Bake in a moderate oven, 350°F, for 30-35 minutes. Makes 12 servings.
Developed by Bertha Fontaine
Enjoy! Betty in MS

http://www.nancyskitchen.com