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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 pepperCook 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. *I did not put in the green pepper or onion. I actually used the butter and put some minced onion in it. B hates onions. It had SUCH great flavor. We decided we might try it with chicken some time or you can omit the shrimp and just use it at a side. |
kitchen eating nook changes | the new chairs
8 hours ago
2 comments:
Okay, I am SO jealous! I bet it was to die for good. You should call Paula up and tell her you tried it. I'm sure she would remember us--the crazy girls who screamed at her from the back of Sam's Club!
Nancy
amenmom.blogspot.com
I have her cookbooks and they are wonderful. We let cable go b/c Dave Ramsey talked me into it. SO now I don't have the food network. SO sad.
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