Shrimp and rice smothered with cheese, then blended with cream of mushroom soup
2packages of Uncle Ben’s wild rice8-ounce
1poundmedium shrimppeeled and deveined
1 1/2condensed cream of mushroom soup10 3/4-ounce cans
2cupsGrated 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.
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