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Shrimp and Wild Rice Casserole Recipe

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This recipe for Shrimp and Wild Rice Casserole is from The Haudenschild Girls Family Cookbook, 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) pkg wild rice
1 pound medium peeled and deveined shrimp
2 T. butter
1/2 green pepper, seeded and chopped
1/2 white onion, chopped
1 can cream of mushroom soup
2 cups grated sharp cheddar
salt and pepper
Directions:
Directions:
Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 T. salt to a boil in medium saucepan and cook the shrimp for 1 minute. Drain immediately.

Heat the butter in saucepan and sauté peppers and onion.

Preheat oven to 325 degrees. Combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Mix well and place in a casserole dish sprayed with vegetable spray. Top with remaining cheese and bake for 20 minutes, until bubbly.

Really good if you want to substitute chicken for the shrimp too!
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Paula Deen Recipe

 

 

 

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