Fish

Shrimp and Wild Rice Casserole takes several minutes to prepare.

Shrimp and Wild Rice Casserole takes several minutes to cook.

Shrimp and Wild Rice Casserole makes 6 servings.

The ingredients for Shrimp and Wild Rice Casserole are:

1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) 98% fat free condensed cream of mushroom soup
2 cups grated sharp low fat Cheddar

Here is how you make Shrimp and Wild Rice Casserole:

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 oil 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. Number of Servings: 6Recipe submitted by SparkPeople user JUJEE13.

The nutritional information for Shrimp and Wild Rice Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 316.0

• Total Fat: 11.3 g
• Cholesterol: 178.7 mg
• Sodium: 816.3 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 1.3 g
• Protein: 26.5 g