Shrimp and Wild Rice Casserole
By Paula Deen
- Prep time: 15 minutes
- Cook time: 40 minutes
- Servings: 6
- 1 (10¾ ounce) can condensed cream of mushroom soup
- 1/2 onion, chopped
- 1/2 green bell pepper chopped
- 2 tablespoons butter
- 1 lb medium shrimp, peeled and deveined
- 1 package wild rice
- 2 cups grated sharp cheddar cheese
Cook the rice according to package directions minus 1/4 cup water. Let 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.
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.