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Shrimp and Wild Rice Casserole

Shrimp and Wild Rice Casserole by Paula Deen
1 10 3/4 ounce can condensed cream of mushroom soup

1/2 onion, chopped
1/2 green bell pepper chopped
2 tablespoon butter
1 lb medium shrimp, peeled and divined
1 package wild rice
2 cup grated sharp cheddar cheese
Salt and pepper

Cook the rice according to package directions minus 1/4 cup water. Let 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.

Yield 6-8 servings
Prep time 10 minutes
Cook time about 1 hour
Ease of preparation moderately easy

PD & Friends, pg. 70 / Photo from dunkincookingthesemi-homemadeway.blogspot.com

Thanks to my Uncle Bunnett, a great cook himself, for sharing this recipe that he has raved about.

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