Cheesy Shrimp and Rice
Recipe from
Better Homes and Gardens
Combine Swiss and cheddar cheeses with mushroom soup to make this quick and simple shrimp and rice casserole recipe.
Servings:
12 servings
Prep Time:
40 mins
Total Time:
1 hr 25 mins
Ingredients
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2 6.2-ounce packagesquick-cooking long grain and wild rice mixsee savings
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2 cupschopped red sweet peppersee savings
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2 cupschopped celerysee savings
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2 cupschopped onionssee savings
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1/3 cupbutter or margarinesee savings
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2 10-3/4-ounce canscondensed golden mushroom soupsee savings
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2 cups (8 oz.)shredded Swiss cheesesee savings
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2 cups (8 oz.)shredded cheddar cheesesee savings
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1/2 teaspoonblack peppersee savings
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2 poundscooked, peeled, and deveined medium shrimp (remove tails, if present)see savings
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Lemon slices (optional)see savings
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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.
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: Calories 452, Total Fat 20 g, Saturated Fat 11 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 205 mg, Sodium 1274 mg, Carbohydrate 32 g, Total Sugar 2 g, Fiber 2 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 76%, Calcium 38%, Iron 22%. Percent Daily Values are based on a 2,000 calorie diet.
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