Photo: Shrimp and Wild Rice Casserole Recipe
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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By coach4lb
Signal Hill, CA
on April 06, 2013
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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.
By hcrider3
on April 01, 2013
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Used brown rice instead of the wild rice, and it came out amazing. Will definitely be making again!!
By KRL724
Maryland
on March 18, 2013
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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!!!!!
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