Wednesday, February 16, 2011

Shrimp and Wild Rice Casserole

This meal takes no time to put together and goes great with a side caesar salad!

  • 1 (10¾ oz) can condensed cream of mushroom soup
  • ½  onion, chopped
  • ½   green bell pepper, chopped
  • 2 tbsp butter
  • 1 lb medium shrimp, peeled and divined
  • 1 pkg wild rice
  • 2 c grated sharp cheddar cheese
  • Salt and pepper

  • Cook the rice according to package directions minus ¼ cup water.  Let cool.
  • Bring 2 cups water and ½ tbsp 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.
  • In a large bowl, combine the rice, soup, 1½ cup of cheese, shrimp and vegetables.  Add salt and pepper to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11x7 inch glass casserole dish with vegetable spray. 
  • Place the mixture in the pan and top with remaining ½ cup cheese. 
  • Bake for 30 minutes, until bubbly.

No comments:

Post a Comment