Shrimp and Wild Rice Casserole

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
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.

Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    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.
    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.
    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
    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...
    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.
    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.
    Used brown rice instead of the wild rice, and it came out amazing. Will definitely be making again!! 
    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!!!!!
    My family loved it. I change it a little. I didn't have wild rice so I used white rice. It tasted great!!
    I loved this recipe. My family didn't like the wild rice but I think it's just a different texture. When I make it again I think I'll let the rice simmer longer, around an hour.
    I used this recipe as an inspiration. I do not use packaged food in my cooking due to high sodium levels. I made just wild rice - wild rice simmered in water for around an hour. I used 2 cups of cooked wild rice in the recipe. I made "condensed" soup from scratch: cooked onions in butter, added flour to make a roux, added seasonings, added milk until it was the consistency I wanted. I used organic frozen vegetables (TraderJoe's, stir-fried them in a tablespoon of olive oil with garlic and the shrimp. Cooked until the shrimp was almost opaque - to finish in the oven. I cut back on the cheese - 1 cup in the mixture and 1/2 cup on top. Topped with breadcrumbs. Note: if you are not used to wild rice, do not make a recipe with expensive shrimp. Make wild rice and put it into a soup or a pilaf to try it out first. You may not like it - it is delicious, but not like regular rice - it has a ton of flavor, very earthy and nutty.
    This was not worth the time or cost of the 1 lb of shrimp. Terrible, I threw this recipe in the trash just like the leftovers.
    Great side dish or main meal. I sautéed shrimp, green pepper, onion and green onion in bacon grease. Also, I used 2 cans of cream of mushroom soup and added heavy cream to loosen mixture. In place of cheddar, I used provolone and Parmesan cheese in the mixture and panko topping. Very rich dish!
    I really wanted to try this recipe, but since my husband is allergic to shellfish I had to get creative. Instead of shrimp, I used canned salmon and it was delish!!! He loved it!
     
    Awesome--used Rice Select Royal Blend, cream of shrimp, green onions, 1 roasted red pepper, 4 cloves garlic, cheddar, and topped with bread crumbs. Cooked the onions, pepper, and garlic in a little butter til soft. Added to the rice/cheese mixture, and baked for about 20 minutes. Then added 1/2 pound cooked & thawed langoustine tails, and baked another 15 minutes. OK, so not the exact recipe from Paula, but a reasonable facsimile. Served with a green salad. You don't need to use an entire pound of shrimp or seafood. 1/2 pound was plenty! I think this would be good with chicken, too (um--use cream of chicken, or crawfish tails. For those freaking out about using the "cream of" soups, just make a Bechamel, for og's sake!
    As a working mom, I am always looking for quick, easy, and tasty. This is all of those! I did my best to make it healthier - low fat/sodium soup, jasmine brown rice (4 cups, I subtracted water as instructed when cooking and 1/4 less cheese. After reading the reviews, I also sauteed the shrimp in garlic and a little butter, did the same with 3 large mushrooms. YUMMY! Even my picky husband raved! I tried it the next time with chicken and long grain brown rice (didn't have any jasmine and didn't enjoy it nearly as much, but will work on it. It has been added to our monthly rotation.
    This is one of our favorite recipes. The only thing we change is we cut the recipe in half. With only three people this is just way too much. As far as taste.......it is ooooooooh so good!
    Sauteed shrimp in olive oil with 2 cloves chopped garlic, 1 chopped celery stalk, 1 chopped shallot and 2 large chopped mushrooms. Delicious!!
    As a single person, I cut this recipe and made a few substitutions to fit my circumstance and it was wonderful. I had Uncle Ben's single serving wild rice, used 2, and microwaved. Used frozen shrimp, thawed, already deveined and cooked per the recipe. After heating, I pulled the tails off and finished following the directions. It still made a lot, so I shared it with a single man living in my apartment complex and he LOVED it. Wanted seconds, but since I had cut the recipe, none was available. Next time I will make the whole recipe. Faster doing it with my subs, and still turned out great.
    This recipe is absolutely delicious!!! I have been making it now for about 2 yrs and everyone always says it is a winner. I see that alot of people decided to add some variation of garlic, I too had the same idea so for the cream of mushroom, I bought the one that had roasted garlic added in the soup and it made a great difference. I also add celery in with the onion and bell pepper saute. Kudos Paula, this one is definitely a keeper :
    I tried this recipe in her original Lady and Son's cookbook. However, the recipe is doubled in the cookbook versus foodnetwork site recipe. It was a pleasantly easy surprise! I can't wait to make it again.
    This was very good and quick. I only gave it 4 stars bc I had to add other seasoning. Like garlic powder etc. Will make again!
    This was so easy to make and my family LOVED it. I doubled the reciepe and it was all gone in one meal. I did add some minced garlic just for a little pop. I will definately make this again and again. It would be great for a covered dish or to take to a shut in also.
    I knew it was going to be good, but it was fantastic.
    Make this dish. I found it, read it, made it, and reviewed it all in one go. It's delicious and super easy. There's minimal prep work, the ingredients are affordable/budget friendly, and it feeds a family. In this recipe, shrimp is an ingredient you can really "stretch" to feed more mouths (as a casserole often does. MY MOST favorite part: making this recipe allows you to nix another night of eating (gasp beef. Paula is a master at making tasty dishes for families. If you find creative ways to substitute the fatty ingredients she often uses (butter, butter, butter!, you will find that many of her dishes appear on your go-to recipe list.
    I've made this casserole many times for my family. They all really like it. It's delicious as is!
    Hubby loved this.
    I made this with frozen shrimp which I let thaw. I sauteed the shrimp with the veggies for several minutes. The shrimp did not turn pink. I cooked it and the shrimp is still pale, not pink. I'm afraid it isn't done although the rest of the casserole is certainly cooked. Does anyone know if the shrimp is cooked through or not? A great taste though.
    Excellent! I made the recipe as is and my family and guests enjoyed it!
    I made this for my kids and my siblings drop by. They just wanted to taste it and I looked up again...they were in line for seconds. I had to make it again within 2hrs. lol It's that good trust me!!!!!! And that easy...
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