A whole stick of butta! Not really, but still a great Paula Deen recipe!

29 Mar

Shrimp & Wild Rice Casserole is simply Ahhh-mazing! So tasty and easy, makes this a perfect dish to throw together after a busy evening. I even had a friend comment its the best thing I’ve made for him…a great compliment coming for someone who makes the best Turkey Tetrazzini I’ve ever had.

1 (8oz.) pack of Wild Rice (We used the 90 sec, store brand)
1 lb shrimp
2 Tbsp butter
1/2 green bell pepper, chopped
1/2 onion, chopped
1 (10 3/4oz.) cream of mushroom soup
2 c. sharp Cheddar, shredded
salt & pepper

1. Cook rice according to package minus 1/4 c. of water. Drain and cool. (The brand we used didn’t require adding water, simply microwaving for 90 seconds.)

2. Bring 2 c. of water and 1/2 Tbsp of salt to boil in a medium sauce pan and cook shrimp for 1 minute. Drain immediately and set aside.

3. Heat butter in pan and saute pepper and onion until soft, about 5 minutes. Heat oven to 325°.

4. In a large bowl, combine rice, soup, 1 1/2 c. of cheese, shrimp and veggies. Salt and pepper to taste. Mix well.

5. Spray 9″ square pan, add mixture and top with remaining cheese. Bake for 30 minutes or until bubbly.

Courtesy of Paula Deen.


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