Recipes : Shrimp and Wild Rice Casserole : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Shrimp and Wild Rice Casserole
Recipe courtesy Paula Deen

Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper

Directions
Cook the rice according to package directions minus 1/4 cup water. Drain
and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1
minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and
pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass
casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup
cheese. Bake for 30 minutes, until bubbly.