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Shrimp and Wild Rice Casserole

  • 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.

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