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    Shrimp and Wild Rice Casserole View Edit

    Servings: Not specified

    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 F. 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.

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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 1 hour Yield: 6 to 8 servings

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