Shrimp And Wild Rice Casserole

Shrimp And Wild Rice Casserole
Shrimp And Wild Rice Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    package wild rice - (8 oz)

  • 1

    pound medium shrimp peeled, deveined

  • 2

    tablespoons butter

  • 1/2

    green bell pepper seeded, chopped

  • 1/2

    onion chopped

  • 1

    can condensed cream of mushroom soup - (10 3/4 oz)

  • 2

    cups grated sharp Cheddar

  • Salt to taste

  • Freshly-ground black pepper to taste

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. 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. This recipe yields 6 to 8 servings.

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