Shrimp and Wild Rice Casserole (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 (8-ounce) package wild rice |
1 pound medium shrimp, peeled and deveined |
2 tablespoons butter |
1/2 green bell pepper, seeded and chopped |
1/2 onion, chopped |
1 (10 3/4-ounce can) condensed cream of mushroom soup |
2 cups grated sharp cheddar |
salt and pepper |
Directions:
1. Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
2. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
3. Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
4. Preheat oven to 325 degrees F.
5. In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
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