Shrimp And Wild Rice Casserole
By á-174942
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
Details
Servings 6
Preparation
Step 1
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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