CASSEROLE WEEK: LOUISIANA SHRIMP BAKE

The casserole is the classic one-dish family dinner. For those getting tired of tuna noodle, we offer a week's worth of new casserole ideas. This one comes from the cookbook "Sunflower Sampler."

INGREDIENTS

1/2 cup celery, sliced

1/2 medium onion, sliced

1/4 green pepper, chopped

1/4 cup butter or margarine

1/4 cup flour

1 1/2 teaspoons salt

1 can (16 oz.) tomatoes

1 pkg. (7 oz.) frozen shrimp, cook according to package directions

1/4 cup cooking sherry

1 cup Cheddar cheese, shredded

2 hard-cooked eggs, sliced

1 1/2 cups cooked rice

DIRECTIONS

Heat oven to 375 degrees.

Saute celery, onion and green pepper in butter in medium saucepan about 5 minutes. Blend in flour and salt; cook until bubbly. Stir in tomatoes, shrimp and sherry. Bring to a boil; simmer covered for 1- minutes. Stir in 1/2 cup of cheese and eggs. Pour into 2 quart casserole. Top with rice; sprinkle with remaining cheese. Bake for 25 to 30 minutes. Makes 6 to 8 servings.