Shrimp and Wild Rice Casserole

By á-49759

Ingredients

• 1 (8-ounce) package wild rice
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons Land O Lakes 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 Kraft sharp Cheddar
• Salt and pepper

Details

Adapted from reciperoost.com

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 and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft.

Preheat oven to 325 degrees F.

Combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well

Spray an 11×7-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.