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