Cheesy Shrimp and Rice

Combine Swiss and cheddar cheeses with mushroom soup to make this quick and simple shrimp and rice casserole recipe.



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Servings: 12
Prep Time: 40 mins
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Ingredients
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    2  6.2 ounce package 
    quick-cooking long grain and wild rice mix
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    2   cups 
    chopped red sweet pepper
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    2   cups 
    chopped celery
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    2   cups 
    chopped onions
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    1/3  cup 
    butter or margarine
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    2  10 3/4 ounce can 
    condensed golden mushroom soup
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    2   cups 
    (8 oz.) shredded Swiss cheese
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    2   cups 
    (8 oz.) shredded cheddar cheese
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    1/2  teaspoon 
    black pepper
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    2   pounds 
    cooked, peeled, and deveined medium shrimp (remove tails, if present)
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    Lemon slices (optional)

Directions
1.
Prepare rice mixes according to package directions. Meanwhile, in a 4-quart Dutch oven cook and stir sweet peppers, celery, and onions in hot butter about 5 minutes or just until tender.
2.
In a very large bowl combine the cooked rice, cooked vegetable mixture, soup, Swiss cheese, half of the cheddar cheese, and the black pepper. Stir in the shrimp. Spoon mixture into two 3-quart rectangular baking dishes.
3.
Bake, covered, in a 375 degree F oven about 35 minutes or until heated through, rotating baking dishes halfway through baking. Remove from oven; sprinkle with remaining cheddar cheese. Let stand 10 minutes before serving (if toting, see note). If desired, garnish with lemon slices. Makes 12 servings.
Tip
  • To Tote: Do not let stand after baking. Cover tightly. Transport in an insulated carrier.
Variation
  • For 6 Servings: Prepare using method above, except use a large saucepan for cooking the vegetables and spoon shrimp mixture into one 3-quart rectangular baking dish.
Nutrition information
Per Serving: cal. (kcal) 452, Fat, total (g) 20, chol. (mg) 205, sat. fat (g) 11, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 2, pro. (g) 35, vit. A (RE) 0, vit. A (IU) 2332.33, vit. C (mg) 44.88, Thiamin (mg) 0.13, Riboflavin (mg) 0.26, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 16.6, Folate (g) 20.16, Cobalamin (Vit. B12) (g) 1.65, sodium (mg) 1274, Potassium (mg) 350, calcium (mg) 383.68, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
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