Creamy Shrimp And Wild Rice Casserole – Uncle Ben’s Got Nothin’ On This Bake!

Sometimes I think that it’s probably a good thing if once in a while, we eat healthily. Our body needs to be at its peak all the time so we can enjoy more good food. That statement is kind of ironic, but it still makes sense. A dash of “healthy” in an unhealthy lifestyle can make a difference. When food brings you comfort, you know that it reminds you of home. It also helps that while it’s healthy, it still tastes good.

It makes it better for people to know that not all healthy food tastes like freshly mowed grass. There are a lot of good food that tastes so unhealthy you’ll think they are “sins in disguise”.



8 oz package wild rice

1 lb medium shrimp , peeled and deveined

2 tbsp butter

12 green bell pepper, seeded and chopped

12 onion, chopped

10 34 oz can condensed cream of mushroom soup

2 cup sharp cheddar cheese, grated

1 salt

1 black pepper


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 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.





Quick Tip: Serve with a plate of green salad.

Thanks again to Kitchme for this amazing recipe.