shrimp and wild rice casserole
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)
prep time
cook time
method
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yield
Ingredients
- 1 box wild rice - 8 ounces
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons butter
- 1/2 - green pepper, seeded and chopped
- 1/2 - onion, chopped
- 1 can cream of mushroom soup
- 2 cups grated sharp cheddar cheese
- - salt and pepper
How To Make shrimp and wild rice casserole
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Step 1Cook the rice according to the package directions, minus 1/4 cup water. Drain and let it cool slightly.
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Step 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.
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Step 3Heat the butter in another saucepan and saute the green pepper and onion until soft, about 5 minutes.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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