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Shrimp and Rice Casserole

2 lb. Shrimp
3 cups cooked rice
1 large onion
1 large green pepper
1/2 cup celery
1 can cream of mushroom soup
2 Tbsp. butter
2 Tbsp. flour
1 cup water


Saute finely chopped onion, green pepper and celery. Add shelled Shrimp and saute. Add flour and brown slightly. Slowly add water and simmer 5 minutes. Remove from heat. Add rice. Place in casserole. Pour soup over top and bake at 350 F for 30 minutes.








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