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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp and Wild Rice Casserole Recipe

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This recipe for Shrimp and Wild Rice Casserole is from The Moosavi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 oz.) package wild rice
1 lb. medium shrimp, peeled and deveined
2 Tbsp. 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 cheese
Salt and pepper to taste
Directions:
Directions:
Cook the rice according to package directions minus 1/4 cup water. Drain and cool. 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.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325º. 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 x 7 glass casserole dish with vegetable spray. Place with mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

 

 

 

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