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  • Jocelyn Johnson

    Shrimp and Wild Rice Casserole Recipe courtesy Paula Deen Ingredients 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 Directions 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.

  • Rachel Game Wang

    Shrimp and Wild Rice Casserole Recipe : Paula Deen Made this tonight. It was super tasty. Used a brown rice mix from trader joes instead of wild rice.

  • Diane Schroeder

    Looks good, maybe add chicken to it to make it Main Dish.

  • Pat Bolton

    Kelly's Recipes: Paula Deen's Wild Rice and Shrimp Casserole (Can substitute a can of condensed cream of shrimp soup for the mushroom soup)

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