Real Recipes From Real Home Cooks ®

shrimp and wild rice casserole

★★★★★ 2
a recipe by
Cherie Hammond
Brentwood, TN

One of my favorite casseroles! A little rich but a lot tasty! Though we like "cheesy", we cut back some on the cheese. If I double the recipe, I then use a 9x13 pan...again, cutting back on the cheese! (from a Paula Deen recipe)

★★★★★ 2

Ingredients For shrimp and wild rice casserole

  • 1 box
    wild rice - 8 ounces
  • 1 lb
    medium shrimp, peeled and deveined
  • 2 Tbsp
  • 1/2
    green pepper, seeded and chopped
  • 1/2
    onion, chopped
  • 1 can
    cream of mushroom soup
  • 2 c
    grated sharp cheddar cheese
  • salt and pepper

How To Make shrimp and wild rice casserole

  • 1
    Cook the rice according to the package directions, minus 1/4 cup water. Drain and let it cool slightly.
  • 2
    Then 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.
  • 3
    Heat the butter in another saucepan and saute the green pepper and onion until soft, about 5 minutes.
  • 4
    Preheat 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.
  • 5
    Spray 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.

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