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Shrimpp and Wild Rice Casserole Recipe

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This recipe for Shrimpp and Wild Rice Casserole, by , is from The Craigmiles/Glowczwski 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!

Contributor:  
Contributor:  
Cathy Craigmiles

Category:
Category:

Ingredients:  
Ingredients:  
1 (8oz.) package wild rice
1 lb. medium shrimp, peeled and deveined
2 T. butter
½ bell pepper, seeded and chopped
½ onion, chopped
1 (10¾oz.) can cream of mushroom soup
2 c. + cheddar cheese, grated
salt and pepper

Directions:
Directions:
Preheat oven to 325º F. Cook the rice according to package directions minus ¼ c. water. Drain and cool. Bring 2 cups of water and ½ T. salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside. Heat butter in a saucepan and saute the bell pepper and onion until soft,, about 5 minutes. In a large bowl, combine the rice, soup, 1½ cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square pan or an 11x7 casserole dish with cooking spray. Place the mixture in the pan and top with remaining ½ c. cheese. Bake for 30 minutes, until bubbly.

Preparation Time:
Preparation Time:
10 minutes

 

 

 

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