Saturday, October 30, 2010

Shrimp and Wild Rice Casserole

It's starting to get cold outside, and food that sticks to your insides are starting to look more appealing. Paula Deen's Shrimp and Wild Rice Casserole was just what I needed to warm me up before going out for Halloween! (Just a few alterations)

1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
1 teaspoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of potato soup
1/4 cup freshly grated Pepper Jack Cheese
Salt and pepper

1. Cook the rice. 1/4 wild rice, 3/4 basmati rice with 2 1/4 cups water for 45 minutes.
2. Cook the onions, peppers, and shrimp together with a teaspoon of butter.
3. Preheat oven to 325 degrees F.
4. In a large bowl, combine the rice, soup, 1/4 cup of cheese,shrimp and vegetables. Add salt and pepper, to taste. Mix well.
5. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glasscasserole dish with vegetable spray. Place the mixture in the pan and top with extra cheese, if desired. Bake for 30 minutes, until bubbly.

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