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Paula Deen's Shrimp and Rice Casserole Recipe

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This recipe for Paula Deen's Shrimp and Rice Casserole is from The Gault 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. rice
1 lb. medium shrimp, peeled and deveined
2 Tablespoons butter
1/2 green pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4 oz.) 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. 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, vegetables, and salt and pepper. Mix well. Spray a 9 inch square aluminum cake pan or an 11x7 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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