Friday, February 11, 2011

This was such a delicious and tasty dish. It was a Paula Deen recipe so of course it was delicious and took no time to make. The recipe combines shrimp, cheese, rice, green pepper, onions and cream of mushroom soup. Then in the oven it goes and outcomes a comforting meal. I think it would be nice to add some grated carrot to this dish instead of the pepper and you can easily substitute chicken instead of using shrimp.

Shrimp and Wild Rice Casserole
Adapted from Paula Deen

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

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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