"Hunger is the best sauce in the world."--Cervantes

Shrimp and Wild Rice Casserole Recipe

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This recipe for Shrimp and Wild Rice Casserole, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. pkg. wild rice
1 lb. med. shrimp, peeled and deveined
2 T. butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
10 3/4 oz. condensed cream of mushroom soup
2 c. grated sharp Cheddar cheese
salt and pepper

Directions:
Directions:
Cook rice according to package minus 1/4 cup water. Drain and cool. Boil 2 cups water and 1/2 tablespoon salt in medium saucepan; cook shrimp 1 minute. Drain immediately; set aside. Heat butter in saucepan; saute pepper and onion until soft, 5 minutes. Preheat oven to 325. In large bowl, combine rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper. Mix well. Spray 9x9 aluminum cake pan or 11x7 glass casserole dish with vegetable spray. Place mixture in pan; top with remaining 1/2 cup cheese. Bake 30 minutes, until bubbly.

 

 

 

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