Shrimp & Wild Rice Casserole
Shrimp and rice smothered with cheese, then blended with cream of mushroom soup
packages of Uncle Ben’s wild rice
peeled and deveined
condensed cream of mushroom soup
10 3/4-ounce cans
Grated sharp Cheddar
salt and pepper
Preheat oven to 325 degrees F.
Cook the rice according to package directions minus 1/2 cup water.
Drain and cool.
Cook the shrimp, 1 tsp butter and garlic for 1 minute or until just pink and set aside.
Heat the other 1 tsp butter in saucepan and saute the onion until soft, about 5 minutes.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and onion.
Add salt and pepper, to taste and mix well.
Spray a 11 by 7-inch glass casserole dish with non-stick spray.
Spread the mixture in the dish and top with remaining 1/2 cup cheese.
Bake for 30 minutes, until bubbly.