Shelly's Recipe

WILD RICE SHRIMP BAKE

Category: Casseroles - Seafood

1 (6 oz) pkg long grain and wild rice mix
1 lb uncooked medium shrimp, peeled and deveined
1 medium green pepper, chopped
1 medium onion, chopped
1 (4 oz) can mushroom stems and pieces, drained
1/4 cup butter
1 can condensed cream of chicken soup, undiluted
1/2 cup seasoned stuffing croutons

Prepare rice according to package directions. Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture. Transfer to a greased 2-quart baking dish. Sprinkle with croutons. Bake, uncovered, at 350 for 20-25 minutes or until heated through. Serves 6