Shrimp & Rice Casserole

I've been trying to find creative ways to use up some leftovers in the fridge, so I thought I'd throw a few things together to see what I could come up with. I love casseroles, particularly on a night when we have a lot to do, because they are super easy to throw together - but also super easy to clean up, since everything is cooked in one (or maybe two) dishes!

This is just my creation. You could certainly use different meats or vegetables, depending on what you have on hand.

Shrimp & Rice Casserole

2 cups leftover cooked rice

1 can cream of mushroom soup

3/4 cup water

3/4 cup frozen vegetables

1 medium onion, chopped

2 garlic cloves, minced

1 lb. uncooked shrimp

s&p to taste

1 cup cheddar cheese

Preheat oven to 375˚F. Heat 1 Tbs. oil in a large saucepan. Add onions and garlic and saute until soft (~5 minutes). Add frozen vegetables, s&p, and shrimp until shrimp are cooked through. Add soup and water and simmer for 5-10 minutes. Transfer to a greased baking dish and top with cheese. Bake for 20-30 minutes, or until cheese is bubbly.