Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Casserole

I’ve got an easy family dinner for you today!  This dish is one that my mom always made when I was growing up.  Well, I guess I’m still growing up, right?  😀   The leftovers get better and better as the flavors meld together.  Besides the taste, I love this recipe because I can throw it together and eat on it for a few days.

Shrimp and Sausage just belong together.  Celebrate their union with this dish! 😀

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:

  • Mahatma Saffron Rice, 10 oz. package
  • 2 tbsp Butter (for the Rice)
  • 1 can of Tomatoes with Green Chiles
  • 1 can of Cream of Mushroom
  • 1 lb of Shrimp, peeled and deveined
  • 4-5 Link Sausages, precooked and sliced
  • 1/2 Yellow Onion, diced
  • 1 cup of Mushrooms, sliced
  • Salt & Pepper to taste

Directions:

  • Cook rice as directed on package.  In my experience it always cooks faster than the time mentioned for the microwave AND on the stove.  So I’d knock off like 2 minutes of the cook time to avoid drying it out.
  • In a skillet cook sausage and onion for 6 minutes on medium high.
  • In a large bowl mix all ingredients together.
  • Season with salt and pepper.
  • Pour mix into a large glass casserole dish.
  • Bake uncovered at 350*F for 30 minutes.

http://www.redbirdrecipes.com

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