Shrimp and Wild Rice Casserole

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

Yield:
6 to 8 servings
Level:
Easy

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.


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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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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
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Sauteed shrimp in olive oil with 2 cloves chopped garlic, 1 chopped celery stalk, 1 chopped shallot and 2 large chopped mushrooms. Delicious!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I knew it was going to be good, but it was fantastic. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I've made this casserole many times for my family. They all really like it. It's delicious as is! item not reviewed by moderator and published
Hubby loved this. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Excellent! I made the recipe as is and my family and guests enjoyed it! item not reviewed by moderator and published
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... item not reviewed by moderator and published
All I can say is OMG!!! Super Yummy! I added a little garlic and mushrooms with the onion and pepper. I'll be adding this to my regular menu rotation. item not reviewed by moderator and published
OMG! This recipe was so good! I didn't boil the shrimp though. I sauteed it with the garlic. Next time I am going to add mushrooms. I can't wait to make it again! My mouth is watering just thinking about it! item not reviewed by moderator and published
Paula, I made this dish tonight for my two little girls. I added a few ingredients. I sauteed my shrimp with garlic and olive oil. I sauteed a sweet onion and a green onion with mushrooms. I also used the seasoned wild rice. It turned out delicious. Thank you thank youu thank you! item not reviewed by moderator and published
Wow! What a pleasant surprise! I, like others that have written a review, made just a few changes. Instead of boiling the shrimp (increased to 1 1/2 pounds, I sauteed them for about a minute in garlic and olive oil. I used Uncle Bens Wild Rice with Garlic and Olive Oil which gave it a kick. I also added "lemon pepper" panko crumbs on top which gave it a nice crunchy texture! I served it with some fresh green beans that I boiled and then sauteed in butter, garlic and dill. My boyfriend loved it! This would be a great casserole to share with company or to make ahead for a nice weekday dinner! Forgot to add...served Paula's chocolate dirt cupcakes for dessert which were sinful! Thanks again Paula! We love you. item not reviewed by moderator and published
I enjoy cooking and trying different things and me and my husband and the boys loved it. item not reviewed by moderator and published
I made this for my family and everyone loved it--I loved the ease. I made 2 changes: I topped it with panko and about 2 tbs melted butter instead of more cheese and I added about 1 tbs vermouth. Very tasty. item not reviewed by moderator and published
It is definately in my rotation I just twerked it a little ....I mean it's a casserole!! I just sub'd cream of mushroom with cream of shrimp and and added buttered bed crumbs to the top. I also added fresh mushrooms to stretch the dish. It was really tasty item not reviewed by moderator and published
I would give it 10 stars if there was an option to. Lol. This is the best shrimp recipe I have made in a while. Love, love , love it! So does the husband! item not reviewed by moderator and published
This recipe was excellent!I did put crumbled ritz crackers with butter over the top of the casserole to add a crunchiness. I love this, and I am sure it will be a hit with my family! item not reviewed by moderator and published
If you want an old-fashioned style casserole, this is a good one. To make it healthier, I used brown rice which I cooked in a combo of chicken stock and lemon juice. I sauteed a large shallot, a chopped red pepper, some peas and a couple cloves of garlic. I used non fat cream of mushroom and added fresh parsley and cayenne pepper to taste. I used low-fat cheddar and added half the recommended amount. I finished off the top with bread crumbs and served it with steamed green beans. Tasty and easy. Will make again! item not reviewed by moderator and published
My teens made this dish and they loved it. It was simple yet very tasty. It will be in our weekly rotation from now on. item not reviewed by moderator and published
great item not reviewed by moderator and published
I made this tonight & it turned out perfect! The shrimp was actually able to be tasted, and nothing over-powered any other ingredient. It was tasty and simple. However, my kids didn't like it because of the cream of mushroom. Outside of that, definitely a new family favorite! item not reviewed by moderator and published
My family love, love, loved this recipe. I have very picky eaters in my home, one who doesn't like seafood, but enjoys this dish. I cook it at least once a month now and every time it's a hit! I recommend this recipe for just about any occasion. item not reviewed by moderator and published
This is really easy to make and tastes delicious. I've made it with both shrimp and chicken and I prefer it with chicken. I just cook the chicken in a frying pan with butter and voila! item not reviewed by moderator and published
Don't know what to think, ha ha. I can definitely say that it wasn't bad, but at the same time, it wasn't something that my husband and I would put on our "recipe rotation". It has a different taste....um...well yeah, it just tastes different. Not gross, but not great. item not reviewed by moderator and published
Add a little bit of love.. you know to make it your own... & YUMMO! Thank you Paula Deen, everyone in my family always requests your dishes from me!!! And the funny thing is... they always say.. "lemme guess,... Paula's recipe?" LOL item not reviewed by moderator and published
This was a very good casserole (and I'm not a casserole eater!). I actually doubled the recipe, so I added one can cream of mushroom and one can cream of mushroom with roasted garlic. Like another reviewer, I also sauteed a few strips of cut up bacon to the stop of the casserole before baking. I sauteed the shrimp in the bacon juices! It added a nice smoky flavor the to casserole. Very delicious, and many agreed. item not reviewed by moderator and published
My husband was skeptical when I first decided to make this but after tasting it he asks for it all the time. item not reviewed by moderator and published
I have fixed this many times. I always double the recipe. I also precook my shrimp in a little olive oil and garlic just to give it extra flavor. Just cook shrimp half done. I use yellow and orange peppers. It is absolutely amazing. It will be your next favorite shrimp recipe! item not reviewed by moderator and published
I too tweaked the recipe a lot. I used a combo of rice about 10oz total; Uncle Bens Long Grain Wild Rice & Roasted Garlic & Olive Oil and Uncle Bens Long Grain Wild Rice Original Recipe. The mixture was perfect. I used a little more than a lb. of shrimp (sauteed in EVO and Old Bay Seasoning) and a can of lump crab meat. No butter; used EVO instead. Red and Yellow pepper instead of green pepper. Shallots instead of regular onion. A can of Cream of Celery instead of Cream of Mushroom. 1 1/4 cup of Aged Cheddar Cheese. I added Asparagus tips, small broccoli heads, celery and sliced mushrooms. Finished the dish with 1/2 cup equal parts of grated parmesan cheese and Panko Bread Crumbs; mixed together. Guess it sounds like I turned the recipe up side down. But, I will tell you the posted comments were pretty much spot on. Next time, I make this dish, I will add a little more asparagus tips and small broccoli heads. I will definitely make this dish again. item not reviewed by moderator and published
It was OK, nothing special for us. item not reviewed by moderator and published
This was a hit. Flavor was incredible. Did use a whole 2lb bag of shrimp. My wife even ate it cold, not for me. Will make over and over again. item not reviewed by moderator and published
All I can say is......everything taste better with bacon!!I cooked some bacon and sprinkled over the top, I also served with some Cresent rolls. Next time I will try the different variations,and definetely sautee the shrimp with garlic!! item not reviewed by moderator and published
I used regular brown rice instead of the wild rice and threw in some frozen vegetables. Super easy, super good! item not reviewed by moderator and published
Flavorfull. item not reviewed by moderator and published
This is an amazing casserole. It is a stick to your ribs favorite! item not reviewed by moderator and published
this is a wonderful dish. cooked it last night for supper. my husband hardly ever eats much at night and went back for 3rds... i added some brown rice with the wild rice and garlic..family wants to know when i will cook it again. item not reviewed by moderator and published
It was really easy to make, comforting, and super tasty. I sauteed the shrimp with garlic and onion before adding it to the casserole because I thought it would give the shrimp more flavor. My family loved it and I will definitely make it again! item not reviewed by moderator and published
Watching Paula make it, i was like this has gotta be good. After making it myself, I realized the wild rice tasted like cardboard and had a funny smell to it. I sauteed the shrimp cause i thought it would add more flavor to the casserole and it did, and it was the only thing I wanted to eat after i pulled it out of the oven. Also my husband asked me to NOT make it again. item not reviewed by moderator and published
I tried the recipe because of the high five star rating. The recipe was quick and simple. It was good, but it was not something that stood out to me as excellent. I did use the suggestions of other reviews by adding celery, garlic, brocolli, old bay, thyme, emerills bayou blast and the bread crumb topping. The brocolli and celery is a definite must for additional flavor. item not reviewed by moderator and published
Comfort food, indeed! After reducing the amount of onion just a smidge, this dish was a huge hit! I will be making it again and again! Thanks, Paula!! item not reviewed by moderator and published
Excellent recipe.I used all the water according to package directions for cooking the rice. It came out great! item not reviewed by moderator and published
This recipe is great and easy. It is great comfort food! We sauteed the shrimp with the vegetables instead of boiling them and used cream of mushroom with garlic soup. It turned out great! item not reviewed by moderator and published
This recipe is fantastic! I embelished by boiling the raw shrimp in water with freshly squeezed lemon and throwing the whole lemon in the water with sea salt. Boiled for just a few minutes. I added to the vegis, mushroom and asparagus diced on the diagnal. Sauted with the peppers and mushroom in olive oil instead of butter. Added sharp cheddar. YUMMMM item not reviewed by moderator and published
My husband loved it who is not even a big fan of creamy dishes! Its really easy but very tasty. Didn't add all the cheese, because my husband is not fond of cheese that much. Instead I added 1 cup of milk, because the mixture (before putting it in oven) looked a little dry to me. It worked out really well!! Also added green onion and substituted wild rice for Basmati (simply because I had some at home). Next time I will add green beans and real mashroom, it will be more delicious! item not reviewed by moderator and published
Have made this recipe several times; we love it. I do use red bell pepper rather than the green and I make it with 1/2 wild rice and 1/2 regular rice. Easier to digest and makes a "softer" taste since I think my husband would not find all wild rice appealing. Any leftovers don't last long. item not reviewed by moderator and published
I've made this dish a dozen times and it's great; however, I found some jambalaya rice mix on sale and thought I'd try it and it's outstanding! Over the top yummy, will never make w/wild rice again. I also substituted red for green bell pepper as the boyfriend can't eat green peppers. item not reviewed by moderator and published
I make this often, tastes good and is easy to make. item not reviewed by moderator and published
I don't normally make a new receipe when having guests for dinner, but it was family so how bad could it be. I read the reviews of others and used their ideas. I sauteed the shrimp in butter along with the vegetables. I added broccoli and garlic and Old Bay seasoning. I also changed the soup to cream of celery. We all enjoyed this receipe and my sister even asked for the receipe. I'll definitely make this again! Only complaint was I thought it was a bit on the dry side, so I think next time I won't withhold the 1/4 cup of water or I might substitute another liquid. Any ideas would be welcomed? item not reviewed by moderator and published
I thought the recipe was pretty easy. I liked it but I would add broccoli and maybe crab meat to it the next time. item not reviewed by moderator and published
A friend of mine found this recipe for me and I am glad she did. This dish is very easy and doesn't take a lot of time. I used Jasmine rice (because we love it!) and not the wild rice. Still delicious.I followed " Give it a Crusty Topping" idea and I also sauteed the shrimp with the veggies and garlic. That seasoned the shrimp quite nicely. After cooking I added fresh tomatoes as a topping. They added a fresh crunch to the dish and nice color. I will make this again. item not reviewed by moderator and published
I HAVE MADE THIS RECIPE SEVERAL TIMES. AND GET RAVE REVIEWS EVERYTIME.. VERY SIMPLE TO PUT TOGETHER AND DELICIOUS... item not reviewed by moderator and published
I normally don't think of "shrimp" and "casserole" together, but this was so amazing!! Creamy, easy, delicious!! item not reviewed by moderator and published
I took several of the recommendations of readers and a few of my own and it was a great dish. My husband who does not like peppers or onions even loved it! I also used Organic mushroom soup in lieu of the condensed to avoid sodium levels. I added the Old Bay, sauteed the shrimp with roasted red peppers, onions, garlic and shallots and then finished it off with Panko crumbs as one reader recommended. Great dish! Having leftovers for lunch today! item not reviewed by moderator and published
Instead of boiling the shrimp, which I viewed as flavorless, I, sauteed the shrimp with the onion, peppers and the added garlic I put in. I also used another viewer suggestion and added Old Bay. In addition to the Old Bay, I used Tony Chachere?s Creole Seasoning. The casserole turned out really good. I will definitely make this again! It was easy, yummy, and fairly healthy!! item not reviewed by moderator and published
This is another incorrectly written recipe. She used a box of white and wild rice, like Uncle Ben's--not plain wild rice, which is pretty flavorless on its own--and spendy. I too used red bell pepper, added some dried thyme, a little Old Bay, one small boneless skinless chicken breast, raw but cubed small and added a crunchy panko crumb topping. Pretty tasty. item not reviewed by moderator and published
I made this and took suggestions, Uncle Bens, red pepper, dont really like green and 1/2 cheddar and jack cheeses as well as fresh mushrooms. I also added the shrimp shells to the rice water until it boiled and then removed before adding rice. Dont know if it added extra flavor but have seen it done in restaurants. I also added some chopped broccoli to get a veggie in there and it was delicious! Definately a keeper and can be prepared the day before, nice job Paula, I am rarely dissappointed! item not reviewed by moderator and published
I made this one night thinking, "Oh boy another adventure with a casaserole." but when i pulled this out of the oven, the arome was amazing! I did make a few changes, using yellow, red, and green peppers, instead of just the green. Added a handful of crunchy onion toppers with some Natures Season and it was amazing. My husband keeps asking me to make it again as this is one of his new favorites! Way to go Paula! item not reviewed by moderator and published
Made this tonight for dinner - I was a little disappointed. The taste was not horrible but it wasn't good either - on to the next recipe! item not reviewed by moderator and published
This recipe is great as is, but I have made the following changes and we think it is even better. Definitely use Uncle Ben's Original Wild Rice w/seasoning. I use 1/2 pound small bay scallops and 1/2 pound cooked small shrimp. I also replace the green pepper with a medley of red, orange, and yellow peppers (also much prettier and goes better with the seafood/rice combination.) I top it with seasoned breadcrumbs and it really impresses everyone who has tried it. ...And they never realize how easy it was to make. Thanks Paula. This is a winner! item not reviewed by moderator and published
Wow. I was so excited to make a Paula recipe and my family was too. But I have to say, it was a huge disappointment to all. Too cheesy and thick and just an overall disappointment. Oh well, on to the next recipe.... item not reviewed by moderator and published
I made this at a time when I was told I am an exceptional cook, but most of my casseroles are not varying enough in terms of the variety of tastes. I made this and it was an immediate hit. I did vary from the original recipe, however, and used Uncle Ben's wild rice with the flavor packet which really added an extra seasoning kick. item not reviewed by moderator and published
I'm always looking for dishes that my husband can take over the week for his lunch. He'd eat mac and cheese (his mother's recipe) every day... I really didn't change much; I cooked the Near East long grain rice as indicated on the box (I didn't reduce the water), I used cream of celery soup instead of mushroom because hubby doesn't like them; and I cut the shrimp for smaller pieces (I used 16/20 shrimp). All in all - will make it again Ps add to comment before mine - let the water boil then drop in the shrimp. item not reviewed by moderator and published
I am getting ready to make this and have a question. Do you boil the water with the shrimp in it or add the shrimp to the boiling water???? item not reviewed by moderator and published
I was a bit surprised this one got such rave reviews. I found the combination of cream-of-mushroom, green pepper, shrimp and cheese to be weird, even though I love each of those items separately. I added mushrooms, and that was the best part, even though they aren't my fav! I think I might make a wild rice, cream of mushroom with added mushrooms side dish in the future- yum! I thought I did a really good job cooking this one. Thanks for all the helpful hints! (Cool the shrimp, use uncle ben's rice, etc) item not reviewed by moderator and published
This recipe was great! item not reviewed by moderator and published
I have made this so many times for dinner, my husband always love this casserole and never get tired of it. I mix equal amount of parmesan and bread crumbs then spread a generous layer on top of the casserole ( learned that from Giada) before baking. Eat the topping with the casserole and you'll dig in it again and again. item not reviewed by moderator and published
followed advice of some other reviewers and used a box of NearEast long grain and wild rice, made according to directions; used orange bell pepper and a mix of melting cheddar cheese as substitutions; cooked my shrimp in beer and old bay. First nite enjoyed with grilled porterhouse steak, 2nd nite (it tasted even better) with salad, candied carrots and crusty bread! Perfect, easy and yummy! Will make again and have shared this recipe with others! item not reviewed by moderator and published
I have made this over and over for lunch with the ladies. It always gets rave reviews! Thanks Paula item not reviewed by moderator and published
I used the quick cooking wild rice & small shrimp in order to double my recipe without making a huge casserole (but a considerably larger one). It was fabulous! *Also added a bit of cajun seasoning* item not reviewed by moderator and published
I made this dish, with a few tweeks and additions, and it was a BIG HIT...... Add about 8 oz of aparagus tips, use shallots instead of onion, add 1/2 diced red pepper in addition to the green pepper, and an 8oz package of sliced mushrooms. Saute the shallots and peppers in butter until they begin to soften, add the mushrooms plus 2 tablespoons of Dry Sherry and another pat of butter....cook for about 3 minutes then add the asparagus for about 2 minutes continue with recipe from here........ I used 2.5 cups grated aged cheddar*, mixed with one cup of grated Jarlsburg Swiss for the cheese. * Use a cheddar you know melts well. Cook at 325 on convection for 40 minutes, (345 conventional)..... cool at least 20 minutes item not reviewed by moderator and published
Chose this recipe to take to a family gathering because i had most of the ingredients in my pantry... a 10 oz package of wild rice, mushroom soup, and the shrimp. Picked up a pack of shredded cheese, put the casserole together, refrigerated it overnight, and did the final cooking after arrival at the party. It worked great that way and was the most popular dish there! I think it would have worked as well even with less cheese, if you wanted to cut fat. item not reviewed by moderator and published
I made this recipe but with the 8oz pkg of rice was way to much, thank god i had extras of all the ingredients including the shrimp. i ended with 2 dishes of this recipe, but I have to admit this was wonderfull!!!!! everybody thought it was a hit at my christmas party. they devoured both pans. item not reviewed by moderator and published
Everyone enjoyed this recipe after I made it!! I also used a garlic blend of wild rice.I admit there were many pots and pans involved--may take another users advice next time and make it all in one pan. I found it had too much liquid even after cooking it for almost an hour--any suggestions on how to reduce it? item not reviewed by moderator and published
Yes....2 hours . I had an expensive 8oz. bag of wild rice....took 55 min. to cook (should have cooked it the 10 extra minutes it noted on the bag and shouldn't have cut the water by 1/4 cup. In the end, the rice was decent but a tad too al dente. Also, I took another look at the posted photo and my rice was ALL wild rice...Paula's looks like half wild and half regular....I think a mix would have been better. Also, I was pretty amazed that the recipe didn't call for ANY milk?? I had to double check....but, no...no milk with the condensed soup?? So, again, in the end, I feel it was a bit pastey. I would also have added garlic with the onion and green pepper. I also would have added both chicken and shrimp....I cut the shrimp into 3-4 pieces which worked well. Taste was so-so....I think it would have been better with the above modifications....but, you never know. item not reviewed by moderator and published
Yum!!! My book club had read a Pat Conroy book so shrimp and rice seemed like the perfect meal to reflect the South Carolina setting of the book. I used Far East brand wild rice mix. I also took the advice of others and added Old Bay seasoning to the shrimp water. An easy, delicious do ahead meal with yummy leftovers. item not reviewed by moderator and published
I first made this as a side dish for X-MAS Dinner 2008 and everyone loved it. While searching for the recipe today to outline my menu for X-MAS 2009, I noticed some bad reviews and am really puzzled. I think perhaps the problem is with the wild rice. You need to use a long grain & wild rice mix with seasoning included, not just plain wild rice. Give it another try, I think you'll be glad you did. I also suggest cutting your shrimp into smaller pieces for better distribution throughout the dish and since I don't particularly care for bell pepper I substituted thinly sliced celery with fantastic results. item not reviewed by moderator and published
I've been making this dish for over a year and it turns out great everytime though I leave out the green peppers and I use Uncle Ben's Garlic and Olive Oil wild rice. item not reviewed by moderator and published

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Wild Rice with Almonds

Recipe courtesy of Robert Irvine