shrimp and wild rice casserole
(2 ratings)
One of my favorite casseroles! A little rich but a lot tasty! Though we like "cheesy", we cut back some on the cheese. If I double the recipe, I then use a 9x13 pan...again, cutting back on the cheese! (from a Paula Deen recipe)
(2 ratings)
Ingredients For shrimp and wild rice casserole
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1 boxwild rice - 8 ounces
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1 lbmedium shrimp, peeled and deveined
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2 Tbspbutter
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1/2green pepper, seeded and chopped
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1/2onion, chopped
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1 cancream of mushroom soup
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2 cgrated sharp cheddar cheese
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salt and pepper
How To Make shrimp and wild rice casserole
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1Cook the rice according to the package directions, minus 1/4 cup water. Drain and let it cool slightly.
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2Then bring 2 cups water and 1/2 tablespoon salt to a boil in a saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
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3Heat the butter in another saucepan and saute the green pepper and onion until soft, about 5 minutes.
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4Preheat oven to 325 degrees. In a large bowl, combine the cooled rice, soup, 1 1/2 cups (or less!) cups of cheese, shrimp and sauted vegetables. Add salt and pepper to taste and mix well.
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5Spray a 7x11 glass casserole (or 9x13 if doubling recipe) with vegetable spray. Put the mixture in the dish and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
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