Shrimp and Wild Rice Casserole
Recipe Courtesy of Paula Deen
Based on 29 Reviews
Servings: 6-8 servings
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Moderate
Ingredients Add to grocery list
1 10 3/4 ounce can condensed cream of mushroom soup
1/2 onion, chopped
1/2 green bell pepper chopped
2 tablespoon butter
1 lb medium shrimp, peeled and divined
1 package wild rice
2 cup grated sharp cheddar cheese
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Let 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.
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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Reader Comments:
This recipe was amazing, everyone wanted seconds and there weren't any left! It was so easy to make too. I made "uncle Bob's apple cake" for dessert. Dinner was a hit!
By Bernadette on November 30, 2011
Although i made a couple of changes... it still taste great, and it was super easy to make! I used rice pilaf instead, sauteed my shrimp (w/old bay seasoning), used finely shredded colby and monterey jack cheese inside the casserole, and shredded mild cheese on top.
By Ms. Tiffany on November 23, 2011
i love shrimp! this recipe was so easy, and is great for a busy night. this goes into my recipe box for sure!
By Lori on August 31, 2011
The shrimp and wild rice casserole is delicious. My family loves it and it's so easy to prepare.With the cost of shrimp and all food going up every day;this is a great way to feed your family shrimp that doesn't cost an arm and a leg.
By bonnie McCaig on March 08, 2011
Here is a easy recipe to use or make for your next work pot luck.
By latoya collins on February 10, 2011
this is the best shrimp and wild rice casserole i have ever atein i love looking up ur recipes and making them beacuse they always come out amazing thanks for a great website. 
-caitlyn
By caitlyn on January 20, 2011
By cindy on January 03, 2011
How long can you keep this in fridge after cooking and have it still safe to eat? If you use thawed cooked shrimp that is.
By connie on December 27, 2010
Easy to make and it was a hit with my family.
By Anonymous on December 10, 2010
this was a hit everyone thought i took a long time of making it my little secert thanks paula
By Anonymous on November 27, 2010
Everyone loved at Thanksgiving and wanted this great recipe.
By Anonymous on November 26, 2010
Loved it! Thanks Paula!
By Anonymous on November 11, 2010
Very Good Comfort Food - A Need to Try!
By Anonymous on November 11, 2010
A generous sprinkle of Tony's cajun seasoning (and I've occassionally added mushrooms) made this even more of a hit with my husband and I. I now keep the wild rice mix and frozen shrimp on hand and I always have the soup so I'm set for an EASY supper that we love!
By Anonymous on September 23, 2010
Really enjoyed it!!!! There weren't any leftovers.
By Dymyn86 on July 23, 2010
Made it for my family and EVERYONE loved it!!!!!!! 5 stars Paula!!!!!!
By Anonymous on June 14, 2010
Every Christmas each person brings a dish and this was my first year bringing a dish...this has become MY dish...even the kids liked it!!
By Anonymous on January 21, 2010
Made this last night and it is absolutely THE BEST casserole I have ever eaten! I used cream of celery soup and Lipton's mushroom flavored rice instead. Took some to work today and my co-workers raved about it and demanded the recipe!
By Anonymous on December 19, 2009
Out of this world AND easy!!!!
By Anonymous on December 17, 2009
Out of this world AND easy!!!!
By Anonymous on December 17, 2009
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