Born to be Wild

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This is another Girls night favorite.  Lindsey B. is the chef of this Paula Dean creation and it is delicious!

*this recipe can be found at The Food Networks website.

 

Shrimp and Wild Rice Casserole

  • 1 (8-ounce) package wild rice
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons butter
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 onion, chopped
  • 1 (10 3/4-ounce can) condensed cream of mushroom soup
  • 2 cups grated sharp Cheddar
  • Salt and pepper
  •  

    Preparation:

    Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

     

    Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

     

    Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

     

    Preheat oven to 325 degrees F.

     

    In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

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