Ingredients
| 1 |
8-ounce package wild rice |
| 2 Cup |
water |
| 1/2 Teaspoon |
salt |
| 1 Pound |
medium shrimp, peeled and deveined |
| 2 Tablespoon |
butter |
| 1/2 |
green bell pepper, seeded and chopped |
| 1/2 |
onion, chopped |
| 1 Can |
cream of mushroom soup |
| 2 Cup |
sharp Cheddar cheese |
| |
salt and pepper, to taste |
Instructions
Cook rice according to package directions, minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 teaspoon salt to boil in medium saucepan and cook the shrimp for 1 minute. Heat butter in saucepan and sauté the pepper and onion until soft, about 5 minutes. In a large bowl, combine the rice, shrimp, peppers and onion, soup, 1 1/2 cups cheese, and salt and pepper. Mix well. Spray a 9-inch casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake at 325 degrees for 30 minutes (until bubbly).
