Shrimp and Wild Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 316.0
  • Total Fat: 11.3 g
  • Cholesterol: 178.7 mg
  • Sodium: 816.3 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 26.5 g

View full nutritional breakdown of Shrimp and Wild Rice Casserole calories by ingredient
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Number of Servings: 6


    1 (8-ounce) package wild rice
    1 pound medium shrimp, peeled and deveined
    1 tablespoon olive oil
    1/2 green bell pepper, seeded and chopped
    1/2 onion, chopped
    1 (10 3/4-ounce can) 98% fat free condensed cream of mushroom soup
    2 cups grated sharp low fat Cheddar


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 oil 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.

Number of Servings: 6

Recipe submitted by SparkPeople user JUJEE13.

TAGS:  Fish |

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