Shrimp and Wild Rice Casserole
By Paula Deen
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Difficulty: Easy
Prep time: 15 minutes
Cook time: 40 minutes
Servings: 6
Ingredients
- 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
Directions
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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lucia
Taheerah
Tina bowman
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The Deen Team
Either will work fine, just defrost the frozen ones before adding in!
The Deen Team
You want to use the 8.8 Uncle Ben packet of wild rice!
The Deen Team
You can prepare the casserole and pour into a freezer friendly container once cooled down. Move to refrigerator to thaw (for 24 hours) and place into a casserole dish and cook for about 30 minutes, checking to make sure it is heated through. It may take a bit longer depending on how cool it is when you are placing in the oven!
The Deen Team
You'll want to check that the soup you're using is gluten-free, as many condensed soups are not. The other ingredients are typically gluten-free, but be sure to do your homework when grocery shopping!
Michael Montgomery
The Deen Team
We're sorry, Michael, but we're only human! Mistakes sometimes happen. But we appreciate you bringing this one to our attention so we can fix it. Happy Monday!