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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Fresh shrimp lends a special touch to this effortless entree that starts out with a boxed wild rice mix. In Mobile, Alabama, Lee Stearns tops off the creamy casserole with a handful of crunchy croutons. Ingredients:
1 package (6 ounces) long grain and wild rice mix |
1 pound uncooked medium shrimp, peeled and deveined |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 can (4 ounces) mushroom stems and pieces, drained |
1/4 cup butter |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup seasoned stuffing croutons |
Directions:
1. Prepare rice according to package directions.
2. Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture.
3. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.
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