Ingredients
Scale
- 1 (8 ounces) package wild rice
- 1lb medium shrimp (peeled and deveined, with tails removed)
- 3 tablespoons butter
- 2 garlic cloves (minced)
- ½ green bell pepper (seeded and chopped)
- ½ onion (chopped)
- 1 (10 ¾ ounce) can condense cream of mushrooms soup
- 2 cups shredded sharp cheddar cheese
- salt and pepper
Instructions
- Cook the wild rice according to package directions minus ¼ cup of water. Drain and cool. In a large skillet melt butter, add garlic and add shrimp and sauté until shrimp are fully cooked. Remove from the pan and set aside. In the same pan, add more butter if needed, and sauté the green pepper and onion until soft.
- Pre-heat the oven to 325 degrees. In a large bowl combine rice, cream of mushroom soup, 1 ½ cups of cheddar cheese, shrimp, onion, and pepper. Add salt and pepper to taste. Mix well. Spray an 11 x 7 inch casserole dish with cooking spray and pour the shrimp mixture into the casserole dish. Top with remaining cheddar cheese.
- Bake for 30 minutes until bubbly.