I made this for my kids and my siblings drop by. They just wanted to taste it and I looked up again...they were in line for seconds. I had to make it again within 2hrs. lol It's that good trust me!!!!!! And that easy..., I found it, read it, made it, and reviewed it all in one go. It's delicious and super easy. There's minimal prep work, the ingredients are affordable/budget friendly, and it feeds a family. In this recipe, shrimp is an ingredient you can really "stretch" to feed more mouths (as a casserole often does. MY MOST favorite part: making this recipe allows you to nix another night of eating (gasp beef. Paula is a master at making tasty dishes for families. If you find creative ways to substitute the fatty ingredients she often uses (butter, butter, butter!, you will find that many of her dishes appear on your go-to recipe list.
Shrimp and Wild Rice Casserole
Recipe courtesy: Paula Deen
Yield: 6 to 8 servings
- 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
- 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.