Shrimp & Wild Rice Casserole

I made Shrimp Casserole for New Years this recipe is a for sure hit with everyone. It taste amazing and is so easy to make. I also featured it on my family blog as well.

What you Need:

1 box (8oz) Wild Rice

1 pound small/medium shrimp, peeled and deveined-tail off

2 tablespoons  butter

1/2 bell pepper, seeded and chopped

1/2 onion, chopped

1 can of Cream of  Mushroom soup

2 cups shredded Cheese (I used Monterrey/ Colby)

Salt/ Pepper/ Garlic Powder (season to your taste)

Directions:

Cook the rice according to package directions minus 1/4 cup water.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for about 5-8 minutes.
 Drain immediately and set aside.
Heat the butter in that same saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 350 degrees.
In a large bowl, combine the cooked rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well.
Spray your casserole dish with vegetable spray ( I use melted butter).
 Place the mixture in the pan and top with remaining 1/2 cup cheese.
Bake for 30 minutes, or until bubbly

Step by Step:

What you will need

Cook Rice according to direction on package minus 1/4 cup of water

Boil Shrimp

Add all the cooked ingredients and about a handful of the cheese

Mix well and season, to taste



Top with remaining cheese and bake uncovered



Shrimp & Wild Rice Casserole