Shrimp Casserole

Ingredients

• 10 oz alfredo sauce refrigerated
• 0.3 cup butter 
• 0.5 teaspoon cajun spice 
• 0.3 cup chicken broth dry white
• 10.8 oz cream of shrimp soup canned
• 4  garlic cloves minced
• 0.3 teaspoon ground pepper red
• 10 oz onion diced green red frozen
• 0.8 cup parmesan cheese grated
• 2 pounds shrimp raw deveined peeled
• 1 cup rice long-grain uncooked

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Bring 2 cups water to a boil; stir in rice, and cover. Reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender.
3. Meanwhile, melt butter in a large skillet over medium-high heat.
4. Add shrimp and next 2 ingredients; saut 4 to 5 minutes or just until shrimp turn pink. Stir in soup, next 4 ingredients, hot cooked rice, and 1/2 cup Parmesan cheese. Spoon into a lightly greased 11- x 7-inch baking dish.
5. Sprinkle with remaining 1/4 cup Parmesan cheese.
6. Bake at 400 for 25 to 30 minutes or until bubbly.
7. Let stand 5 minutes.
8. Note: We tested with Pictsweet Seasoning Blend for frozen diced vegetables.