Check out what my friends at Food Network had to say about this Shrimp and Wild Rice Casserole:
Loved this! I cooked one cup of an unseasoned blend of wild, brown, white and red rice that I bought at Target, and followed the recipe exactly. Very tasty and delicious. I definitely wouldn’t use Rice-a-Roni or any other rice mixes with the seasoning as there was plenty of flavor.
Fabulous! I found plain unseasoned wild rice and cooked it as directed. Followed the recipe and used U15 shrimp because that’s what we like, and it was great. My family loved it. It was easy to make.
Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons Land O Lakes 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 Kraft sharp Cheddar
Salt and pepper
Instructions:
Cook 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 and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft.
Preheat oven to 325 degrees F.
Combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray an 11×7-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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If the top isn’t as brown as you like, put it under the broiler for a few minutes. Too brown? Cover it with foil for the remainder of the baking time.
Thank you to Food Network for this awesome recipe!
WHY in the world would you ruin succulent shrimp with processed cream of mushroom soup and cheese. You obviously have no idea what nutritious, good food tastes like.
WHY would you not keep this negative comment to yourself? OBVIOUSLY some do like it. It’s Mother’s Day and I always taught my boys if you can’t say something nice don’t say anything at all.
Would be a dull world if no-one voiced a negative opinion
And yet you’re doing just that.
Listen, naggy Stepford Wife, if someone is gonna put something out there as something for OTHERS to try, all bets are off regarding political correctness. Get a grip, lady. No one cares what YOU taught your boys.
You have won the internet for the day, Cindy. If I had a blue ribbon I’d give it to you as well as cook this recipe up for your dinner.
I think that the recipe really sounds delicious and I’m going to try it soon. I love being creative in the kitchen anyway.
Actually I kind of get Squeegie’s point, since mushroom soup is dead easy to make and tastes so much better than anything you can get out of a can, but if you want to use canned soup, knock yourself out and respect Squeegie’s desire to not use canned soup.
Agreed!
I’m with you, Squeegie. I don’t know why anyone would even consider putting shrimp into a casserole with canned condensed soup. Also, mushroom is overrated. Not even enough imagination to use, say, celery soup. But I digress. Go ahead and make your casserole. Make a chowder, an Imperial or an A’ la King. But make it with a real cream sauce (white gravy) and be sure to properly cook the sauce before putting it into the casserole so you don’t end up with a pan full of kindergarten paste. PS: For anyone who thinks cream sauce is too difficult or takes too long, here’s a shortcut in effort if not in time. Melt your butter in the microwave in a measuring cup larger than the amount of sauce you plan to make. Add you milk, half and half or cream and quickly whisk in your flour. Microwave it on 70% to full power, depending on how closely you are able to watch it. The busier you are, the lower power you should use and the longer you should take. microwave in increments of one minute, whisking well each time it stops. When it seems to be as think as you want it, give it one more minute. If it is too thick, add a little more cream and continue microwaving. It is not thick enough or if you want more sauce, whisk 1 Tbl flour into an additional 1/2 Cup cream, whisk into sauce and continue microwaving. You may find this takes a little longer in the end if your full attention is not on the sauce, but you will not scorch it like you might in a saucepan. Try this a couple times and you will soon be an expert.
BTW, Wondra Flour is always better for sauces and gravies than all purpose flour.
I always whisk the flour into the butter and make the rue first then add the milk or cream slowly, that has always worked for me for a white sauce
I have to agree! Shrimp are sweet and amazing, and covering them up with canned soup & cheese is absolutely SACRILEGE!
Calm down, Sue.
Agree about using canned soup.
My 11×7 pans are not glass, so I’m assuming I can put oven on for 350 degrees….not the 325 as stated…
I wouldn’t increase the heat for fear of ending up with rubbery shrimp. if your metal pan is dark colored, it will absorb more heat and raising the heat will compound the effect. If your pan is light colored, stick to the 325 at least the first time you try the recipe.
Why would anyone want to post recipes with adds of diseases people have on their page? They’re getting ridiculous with these adds. No one wants to look at lumps on someone or anything nasty while thinking of food. Use your manners a little bit & stop being so crude! That’s disgusting!
Unfortunately, we have no control over the content of the ads on our page. In most cases, the ads that show up on an individual’s page are based upon personal browsing history.
Burn
The ads are generated based on your search history. My ads are of home decor. 🙂
My adds were for baby clothes and lobster rolls! ???
I’m not seeing any of those ads on my feed, but I have an ad blocker active. Might be why. They are free, so you might want to check some of them out.
I tried one but still am inundated with ads. Which one do you use?
Before I would complain about ads, I think I’d learn to spell the word “ads.”
I do know how to spell ads. Evidently, I was irritated & not paying attention. FYI I’m very good at Spelling. And just to let you know I wasn’t referring to the person who posted the recipe itself. I was posting it to the internet because you can’t look at anything on here anymore without seeing some kind of ad about an illness or clothing or some stupid advertisement while your looking at something else. And I think someone said they were based on your search history? I don’t believe that is always true because some of these things I have never seen. I would just like to look at a good recipe, which a lot of people post on here without being sickened by a site that shows illness with food. It’s called having good manners. Maybe you do, but I don’t Food should be appetizing without looking at an open wound or something disgusting.
The person posting the recipe has no control over the ads on the site unless it is their own website.
Please list nutritional content of a serving of the above dish
NONE!
I really dislike bell peppers. Any suggestions? Could I just substitute some mushrooms?
Try celery instead of pepper.
There is no way I will try any recipe that has cream of mushroom soup! Lazy way to cook and full of salt and chemicals. NOT SMART!
I make my own cream of mushroom soup. definitely not lazy and no chemicals. However, those who choose to use the canned stuff are not lazy either. You should really be nicer Martha 🙂
Jan’s right. try celery. If you want touse mushrooms, precook them or they will dump a lot of water into your casserole.
I don’t have anything like that on this page and the recipe is wonderful BTW.
This would be so easy to make into a low fat recipe. Just substitute the 98% fat free soup, lite butter & use either reduced fat or fat free cheese
How do I print these recipes off?
I tried hitting the printer button on the row of buttons below the photo, but it printed all the comments (20 pages). I suggest hitting the printer button, but when your printer pop up opens, change it from “All” to “Pages 1 through 3”. That should give you the full recipe without 17 pages of comments. you can always go back and do it again telling it to print page 4 of 4 if necessary.
i love seafoods…the only thing i would have done differntly is to cook the shrimp firstt …LEAVE THE WATER….add the raw rice cook until done… your rice will absorb the flavor of the shrimp..i would also leave the tails on for flavor it only take a second to peel the shells off;];];] prepare as directed above…;];];] other then that …sounds awesome;];];];]
Just as a thought, I would go ahead and take the tails off before cooking. They won’t add that much flavor and I find it a nasty job to get my fingers full of casserole removing the tails once it’s on my plate and I don’t want to lose the little bits of meat inside the tail by cutting them off on my plate. This is especially so if you or your guest(s) have arthritis in your/their hands. PS: I’ve been cooking for over 50 years and I don’t recall ever hearing, reading or thinking to cook my rice in the water in which I boiled the shrimp. I usually steam my shrimp in a steamer basket above the water, but it still extracts flavor from the shrimp that it would add to the rice. Thank you very much.
I added mushrooms to the saute mix and used a couple of cups of fresh crab instead of shrimp, red pepper instead of green, because that’s what I had on hand. Served up with a green salad. Tastie, but I don’t think it is something I would make again.
Would using egg noodles instead of rice work well in this recipe?
I wonder how it would work with noodles? I cant eat rice.
Recipes sound amazing. Can’t wait to try some of these soon.
This sounds delicious with one little problem: I hate shrimp! Can I replace with crawfish, crab or other shelfish? Maybe Tilapia or Haddock? Thank you =)
I’m not sure I would use crawfish. Too messy eating and watery result. But I
WOULD try and I like the idea of using pre-shelled crawfish tails.
This looks really good. I have a problem finding shrimp (or any wild seafood) that is caught in U.S. waters and processed in the U.S.A., so unless I can find it, I don’t use seafood much these days unless I happen upon U.S. product.. So much of it is farm raised and from countries where there are no regulations regarding sanitation, and many companies now send fish caught in U.S. waters to other countries for processing and packaging. And I really miss seafood. I always have it when I’m vacationing somewhere by the ocean and can have fresh seafood. This recipe would probably also be very good with chicken, though.
Noticing the very rude comments by some people about cream of mushroom soup, may I suggest making a roe and adding appropriate seasoning and spices. Hope this helps!
You mean a roux? Roe are fish eggs.
Noticing some very rude comments about cream of mushroom soup, may I suggest making a roe with butter, flour and milk and add appropriate seasonings. Nothing is insurmountable, but I question common sense. ?
I don’t usually scroll down through the comments. I have to say I am blown away by the tone of those complaining about others’ comments and/or correcting the grammar/spelling. Wow. Ladies… please be nice. I agree that canned soup is not ideal in such a recipe but whatever floats your boat. If you don’t like using canned soup then make a change. I rarely leave a recipe alone. I don’t like green pepper in seafood but I do like to add spices… even cooking the shrimp in something like Old Bay jazzed water would give it some zest. This recipe gives me some ideas and I will undoubtedly try it with some of my own touches. Thank you for posting it.
Why are some people so negative?
I hope everyone has a much more positive day. If you don’t like the recipe you should make a comment but add how you would make it better and not leave your comment on a bad note. Unless you’re looking to argue. If that is the case, life must be very sad for you.
Wow. A lot of mean people on this thread ….. 🙁
Might be a lot of nasty comments here, but I was very amused and laughed at a lot of them. You ladies sure have some very definite opinions, that being said, you are all interesting.