add to shopping list Ingredients

1 PKG wild rice
1 lb Shrimp, Peeled and Deveined
2 tbsp butter
1 10 3/4 can Cream of Condensed Mushroom Soup
2 cup grated sharp cheddar cheese

Preparation

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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Reviews

2/11/10

Ashley says:

This looks yummy! I will have to try it out!

1/12/11

mnature says:

I haven't made this yet but I'm finding that some of these recipes in this site don't have all the ingredients listed. They turn up in the making of the recipe itself. Needs to be proofread to make sure all ingredients are listed first.

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