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Shrimp and Wild Rice Casserole


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Member since 2006

Serves 6 to 8 | Prep Time | Cook 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


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. Makes 6 to 8 servings.


Pairs Well With


Notes

A Paula recipe that uses less than a stick of butter!

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