Thursday, December 17, 2009

Paula Deen's Wild Rice & Shrimp Casserole



Ingredients:
1 (10 3/4 oz) can condensed cream of mushroom soup
1/2 onion, chopped
1/2 green bell pepper, chopped
2 tablespoon butter
1 lb medium shrimp, peeled and divined
1 (8 oz) package wild rice
2 cup grated sharp cheddar cheese
Salt and pepper



Directions:
Preheat oven to 325F.
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.
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.



Recipe courtesy of Paula Deen

1 comment:

  1. Lol, that Paula Deen! I love to watch her cook. You know she's going to break out the butter at any moment! :)
    Thanks for the recipe!

    http://lambaround.blogspot.com

    ReplyDelete