Dinner

Shrimp and Wild Rice Casserole by Paula Deen is for Dinner.

Shrimp and Wild Rice Casserole by Paula Deen takes 10 minutes to prepare.

Shrimp and Wild Rice Casserole by Paula Deen takes 60 minutes to cook.

Shrimp and Wild Rice Casserole by Paula Deen makes 6 servings.

The ingredients for Shrimp and Wild Rice Casserole by Paula Deen are:

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 (2%)
Salt and pepper

Here is how you make Shrimp and Wild Rice Casserole by Paula Deen:

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.Serving Size:?6 servings

The nutritional information for Shrimp and Wild Rice Casserole by Paula Deen is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 277.1

• Total Fat: 11.0 g
• Cholesterol: 132.9 mg
• Sodium: 699.8 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 1.4 g
• Protein: 27.4 g