Shrimp with Rice

Name: Shrimp with Rice
Yield: serves 8
Ingredients: Two 6-ounce boxes Uncle Ben’s long-grain and wild rice; 2 pounds shrimp, cleaned, peeled, and deveined; 1 onion, diced and sautéed in 2 tablespoons butter; 1 bell pepper, chopped; Two 10 3/4-ounce cans condensed cream of mushroom soup; 16 ounces grated Cheddar cheese; reserve 1/2 cup for top; 1 tablespoon Worcestershire sauce; 1/2 teaspoon dry mustard

December 14, 2011

Recipe information

Yield
serves 8

Ingredients

Two 6-ounce boxes Uncle Ben’s long-grain and wild rice

2 pounds shrimp, cleaned, peeled, and deveined

1 onion, diced and sautéed in 2 tablespoons butter

1 bell pepper, chopped

Two 10 3/4-ounce cans condensed cream of mushroom soup

16 ounces grated Cheddar cheese; reserve 1/2 cup for top

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

Preparation

Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice with remaining ingredients in a baking dish and sprinkle reserved cheese on top. Bake for 45 minutes.

Paula Deen's Kitchen Classics

TagsCasserole Shrimp Shellfish Seafood Rice Rice & Grains Wild Rice Cheddar Cheese Dairy Main Dinner Gluten Free Oven Bake Cookbooks

Recipe notes

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