Saturday, March 28, 2009

Shrimp and Rice Casserole *Lauren Perry*

1 package wild rice
1 lb medium shrimp, peeled and divined
2 tablespoon butter
1/2 green bell pepper chopped
1/2 onion, chopped
1 10 3/4 ounce can condensed cream of mushroom soup
2 cups of grated sharp cheddar cheese
Salt and pepper

Cook the rice according to package directions minus 1/4 cup water. Let cool. Drain immediately and set aside. Heat the butter in saucepan and saute the pepper and onion until soft and shrimp , 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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