- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 277.1
- Total Fat: 11.0 g
- Cholesterol: 132.9 mg
- Sodium: 699.8 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 1.4 g
- Protein: 27.4 g
Shrimp and Wild Rice Casserole by Paula DeenSubmitted by: DSH189
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
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 (2%)
Salt and pepper
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and 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 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 a 9-inch square aluminum cake pan or 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.
Serving Size: 6 servings