Shrimp and Wild Rice Casserole

Total Time:
1 hr 10 min
10 min
1 hr

6 to 8 servings

  • 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

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.

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Pairs Well With

Rich, buttery white wine

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4.6 338
How do you think Clam chowder would work in this rather than using the cream of mushroom soup? item not reviewed by moderator and published
Loved this! I cooked one cup of an unseasoned blend of wild, brown, white and red rice that I bought at Target, and followed the recipe exactly. Very tasty and delicious. I definitely wouldn't use Rice-a-roni or any other rice mixes with the seasoning as there was plenty of flavor. item not reviewed by moderator and published
It was good, but not the best. A little too rich for my taste. I did not add salt because I knew the wild rice/soup would be salty enough. I used Rice-A-Roni's long grain & wild rice. item not reviewed by moderator and published
This was so good. I used zatarans rice which I wouldn't use again because it made it a little salty. I also added fresh cut corn off the cob for a little crunch, which I tried it before and after and the corn was a must for me. This is one of the few meals I throw portion control aside and take seconds. It is so good. Thanks item not reviewed by moderator and published
This casserole was absolutely delicious... Even tho I had only 4 oz. wild rice, I added 4 oz. brown rice with a little more water, drained it, turn out to be what is now my favorite casserole... Yea Paula, I still love ya... item not reviewed by moderator and published
I was given this recipe as something to make to bring to a Luncheon at work. I made it and my husband,at the time would not let me take it from the house it was so good. After we devoured it, we made it again. LOL! It is so good that whenever we would have guest over for dinner, we made this dish. One year for Christmas, we gave it away as Christmas presents...needless to say we had to go to a lot of home that day like Santa dropping off this dish. I have even made it for people that do not eat cheese and they had seconds, that is just how good this dish is. item not reviewed by moderator and published
I love this recipe. I also add diced chicken with the shrimp. I used red bell pepper for their sweet taste. Instead of just the cheddar, I used half jack cheese. It works great. The only other change I make is that I use Uncle Bens Long Grain and Wild Rice box mix. It works perfect. I'm sure if you tweak it just a bit, you're going to love it like me. Thanks Paula. item not reviewed by moderator and published
Used brown rice instead of the wild rice, and it came out amazing. Will definitely be making again!! item not reviewed by moderator and published
This has become one of my favorite meals! I add small-size frozen shrimp to the rice during the last few minutes of cooking, along with about a teaspoon or so (according to taste of Old Bay Seasoning. Deeee-lish!!!!! item not reviewed by moderator and published
My family loved it. I change it a little. I didn't have wild rice so I used white rice. It tasted great!! item not reviewed by moderator and published

Not what you're looking for? Try:

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond