Shelly's Recipe

* SHRIMP AND WILD RICE CASSEROLE *

Category: Casseroles - Seafood

1 (8 oz) pkg wild rice
1 lb medium shrimp, peeled and deveined
2 tbsp butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4 oz can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper

Cook the rice according to pkg directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tbsp 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. 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.