Clam-Rice Bake With Shrimp Sauce

• 3 eggs, slightly beaten
• 3 cups rice, cooked
• 2 cups milk
• 1 cup cheddar cheese, shredded
• 14 cup onion, minced
• 14 cup parsley, snipped
• 2 (6 1/2 ounce) cans minced clams, drained
• 2 ounces pimiento
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 10 34 ounces cream of shrimp soup
• 1 cup shrimp, cooked and cleaned
• 12 cup sour cream
• 1 teaspoon lemon juice
• 12 teaspoon curry powder

1. Heat oven to 325F.
2. Mix thoroughly eggs, rice, milk, cheese, onion and parsley.
3. Stir in clams, pimiento, salt and Worcestershire.
4. Spread in a greased 13x9x2-inch baking pan.
5. Bake, uncovered 45 minutes.
6. Cut unto squares and top with Shrimp Sauce.
7. Shrimp Sauce:.
8. Heat over medium heat, stirring occasionally the shrimp soup, shrimp, sour cream, lemon juice and curry powder.

eggs, rice, milk, cheddar cheese, onion, parsley, clams, pimiento, salt, worcestershire sauce, cream of shrimp soup, shrimp, sour cream, lemon juice, curry powder

Taken from www.food.com/recipe/clam-rice-bake-with-shrimp-sauce-236396 (may not work)