Shrimp & Wild Rice Casserole
Shrimp and rice smothered with cheese, then blended with cream of mushroom soup
Prep Time
Cook Time
Prep Time
Cook Time
  • 2 packages of Uncle Ben’s wild rice8-ounce
  • 1pound medium shrimppeeled and deveined
  • 2tablespoons butter
  • 1/2 onionchopped
  • 1 1/2 condensed cream of mushroom soup10 3/4-ounce cans
  • 2cups Grated sharp Cheddar
  • salt and pepper
  1. Preheat oven to 325 degrees F.
  2. Cook the rice according to package directions minus 1/2 cup water.
  3. Drain and cool.
  4. Cook the shrimp, 1 tsp butter and garlic for 1 minute or until just pink and set aside.
  5. Heat the other 1 tsp butter in saucepan and saute the onion until soft, about 5 minutes.
  6. In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and onion.
  7. Add salt and pepper, to taste and mix well.
  8. Spray a 11 by 7-inch glass casserole dish with non-stick spray.
  9. Spread the mixture in the dish and top with remaining 1/2 cup cheese.
  10. Bake for 30 minutes, until bubbly.