This is a really good make-ahead casserole, all except the rice which you can add the day you need it.
1 8oz cream cheese 1 stick margarine (1/2 cup) 2 lbs shrimp (sometimes I buy the cooked, sometimes the raw, then I cook them beforehand) 1 lg onion, chopped (I use a little less) 1 bell pepper, chopped (again, I use a little less) 2 ribs of celery 2 can cream of mushroom soup 1 can sliced mushrooms 1/2 tbsp garlic salt 1 tsp Louisiana hot sauce 1/2 tsp red pepper 1 pint imitation crab meat 1 cup cooked rice grated cheese
Melt butter in saucepan. Saute' onions, bell bepper, celery, shrimp. Add cream cheese and melt. Add everything else except cheese and place in a 9 x 13 casserole dish. Top with cheese and bake at 350 degrees until cheese melts
is louisiana hot sauce different than regular (franks?) hot sauce??
-- Edited by Corey on Tuesday 14th of December 2010 10:04:56 AM
We have them both here. We usually buy Louisiana hot sauce... but only because it is always Waaaaaay cheaper. Hubby is the hot sauce expert in our house and he likes them both
