Welcome, Fall!

     I've noticed over the past couple of weeks I've had a lot for which I'm so very grateful.  I got into the Nursing program at my school.  My husband got home early from his training exercise.  I got to spend two weeks with my sweet baby girl, and now I find myself sitting next to an open window, enjoying the crisp fall breezes!  That's right; we finally got a taste of Fall here in the south, and of course that means it's the perfect running weather.  And it's not just because I can now run without feeling like my lungs are caving in; I also no longer have to worry about what types of wildlife I'll run into.  Thankfully, since it's been cooler, the most "wild" form of creature I've seen has been a sweet little turtle crossing my path.  I love this weather!

     Of course this type of weather calls for a certain type of food.  The possibilities are endless during sweater weather:  warm soups, savory stews, hearty breads, and filling casseroles are just a few that come to mind this time of year.  And of course, I have just the thing to share to fit the bill.  Here's a recipe for an awesome Shrimp and Rice Casserole from a lovely lady I went to church with as a child:

Shrimp and Rice Casserole
1 stick butter
1 bell pepper
1 stalk celery
1 onion
1 can French onion soup
1 can cream of celery
1 can Rotel
2 lbs shrimp, peeled  *Can substitute crawfish*
2 cups rice, uncooked

Finely chop vegetables.  Preheat oven to 350.  Melt butter in a large pan over medium heat; and in vegetables and sauté.  Add the soups and rotel.  Mix well.  Add uncooked rice and shrimp.  Pour into 3 quart casserole dish.  Cover with foil, and bake for 1 hour.
   

This is one of those "throw it in the oven a forget it" recipes so that you have more time to go outside and enjoy this beautiful weather :-)