Cooking Blog | Cheesy Shrimp Rice Casserole

Cheesy Shrimp Rice Casserole

Cheesy Shrimp and Rice Casserole
Cheesy Shrimp and Rice Casserole
Cheesy Shrimp and Rice Casserole

Need a simple but delicious meal full of flavor? When Neutropenia is an issue, try Cheesy Shrimp Rice Casserole, as it will really be a family favorite. This is a low bacteria dish so it’s great when your white blood cells low. With a just a few quick ingredients you can keep in the pantry at all times – you will have a palate-pleasing recipe.

Cheesy Shrimp Rice Casserole from Holly Clegg’s Eating Well Through Cancer cookbook.

A palate-leasing plain recipe.

 

Makes 6 – 8 Servings

1 cup dry brown or wild rice

2 cups water

2 pounds cooked medium shrimp, peeled

Salt and pepper to taste

6 ounces light pasteurized processed cheese spread

1/2 cup skim milk

Bread crumbs

 

1. Preheat oven to 350°F. Cook rice in water according to package directions. Set aside.

2. Combine shrimp, salt and pepper, and cooked rice. Heat cheese and milk together in microwave or in small pan over medium-low heat until melted, and mix with rice mixture.

3. Transfer to 2-quart casserole dish, sprinkle with bread crumbs, bake 15 minutes or until well heated.

 

Nutritional information per serving

Calories 250, Protein (g) 30, Carbohydrate (g) 21, Fat (g) 4, Cal. from Fat (%) 15, Saturated Fat (g) 2, Dietary Fiber (g) 1, Cholesterol (mg) 230, Sodium (mg) 601, Diabetic Exchanges: 5 very lean meat, 1.5 starch

 

DOC’S NOTES:

A single salad and this casserole is a complete meal. For sore mouth, finely chop shrimp.

 

For more Recipes on Eating Well through Cancer visit www.hollyclegg.com

Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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