Shrimp and Wild Rice Casserole

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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.

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Used brown rice instead of the wild rice, and it came out amazing. Will definitely be making again!!

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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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My family loved it. I change it a little. I didn't have wild rice so I used white rice. It tasted great!!

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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.

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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.

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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.

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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!

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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!

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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!