Shrimp-and-Wild Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken and rice casserole gets dressed up with the addition of shrimp and white wine. Perfect for company and special enough for the holidays, Shrimp-and-Wild Rice Casserole is the right choice for a special make-ahead meal. Ingredients:
1 (2.25-oz.) package sliced almonds |
2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix |
1/4 cup butter |
4 celery ribs, chopped |
2 medium onions, chopped |
2 pounds peeled and deveined, medium-size raw shrimp (4 1/50 count) |
2 (10 3/4-oz.) cans cream of mushroom soup |
2 (8-oz.) cans chopped water chestnuts, drained |
1 (8-oz.) container sour cream |
1 cup dry white wine |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups (8 oz.) shredded monterey jack cheese |
2 cups grated parmesan cheese |
2 cups soft, fresh breadcrumbs |
Directions:
1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
2. Prepare rice mixes according to package directions.
3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in shrimp, next 6 ingredients, rice, and 1 1/2 cups of each cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
4. Bake at 350° for 35 minutes. Sprinkle with remaining 1/2 cup of each cheese, and top with toasted almonds. Bake 5 minutes.
5. To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1/2 cup shredded Monterey Jack cheese, 1/2 cup grated Parmesan cheese, and toasted almonds. Bake 5 more minutes.
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