Monday, May 23, 2011

Shrimp and Wild Rice Casserole


Ingredients

  • 1 (8-ounce) package long grain wild rice
  • 1/2 bag frozen small shrimp
  • 2 tablespoons 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
  • Salt and pepper

Directions

Cook the rice according to package directions.
Heat the butter in saucepan and saute the pepper, shrimp, and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
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 an 11 by 7-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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