Shrimp and Wild Rice Casserole
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- 1 box
- wild rice - 8 ounces
- 1 lb
- medium shrimp, peeled and deveined
- 2 Tbsp
- green pepper, seeded and chopped
- onion, chopped
- 1 can(s)
- cream of mushroom soup
- 2 c
- grated sharp cheddar cheese
- salt and pepper
1Cook the rice according to the package directions, minus 1/4 cup water. Drain and let it cool slightly.
2Then bring 2 cups water and 1/2 tablespoon salt to a boil in a saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
3Heat the butter in another saucepan and saute the green pepper and onion until soft, about 5 minutes.
4Preheat oven to 325 degrees. In a large bowl, combine the cooled rice, soup, 1 1/2 cups (or less!) cups of cheese, shrimp and sauted vegetables. Add salt and pepper to taste and mix well.
5Spray a 7x11 glass casserole (or 9x13 if doubling recipe) with vegetable spray. Put the mixture in the dish and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.