Shrimp & Wild Rice Casserole

By Joan_Z

Ingredients

• 1 pkg. (2.25) sliced almonds
• 2 boxes (6.2 oz) fast cooking long grain & wild rice mix
• 1/4 cut butter
• 4 celery ribs - chopped
• 2 medium onions - chopped
• 2 lbs. shrimp - peeled, deveined
• 2 cans Cream of mushroom soup
• 2 cans chopped water chestnuts drained
• 1 (8 oz) Sour Cream
• 1 cup Dry White Wine
• 1/2 tsp salt
• 1 /s tsp pepper
• 2 cups (8 oz) Monterey Jack cheese
• 2 cups Grated Parmesan cheese

Preparation

Step 1

Preheat oven to 350.

Bake almonds in a single layer in a shallow pan 4-6 minutes or until toasted & fragrant, stirring halfway through.

Prepare rice mixes according to package directions.

Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Saute 10 minutes or until tender. Stir in 2 lbs. shrimp, Cream of mushroom soup, water chestnuts, sour cream, dry white wine, salt & pepper and 3 cups of cheese. Spoon mixture into lightly greased 15x10 inch baking dish or 2 11x7 inch baking dishes. Top with breadcrumbs.

Bake at 350 for 35 minutes. Sprinkle with remaining 1 cup of cheese, and top with toasted almonds. Bake an additional 5 minutes.