PAULA DEEN'S SHRIMP AND WILD RICE CASSEROLE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

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

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.

Notes

Categories: Casserole  Dinner  Lunch  Main Dish  Rice  Shellfish 

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