Shrimp and Wild Rice Casserole by Paula Deen
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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
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 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
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
Nutritional Info 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
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