Shrimp & Wild Rice Casserole
Shrimp and rice smothered with cheese, then blended with cream of mushroom soup
Ingredients
- 2 packages of Uncle Ben's wild rice 8-ounce
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons butter
- ½ onion chopped
- 1 ½ condensed cream of mushroom soup 10 3/4-ounce cans
- 2 cups Grated sharp Cheddar
- salt and pepper
Instructions
- 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.
Nutrition
Serving: 1cupCalories: 215kcalCarbohydrates: 3gProtein: 19gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 133mgSodium: 682mgPotassium: 135mgSugar: 1gCalcium: 315mgIron: 1mg
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