Cheesy Shrimp and Rice
Combine Swiss and cheddar cheeses with mushroom soup to make this quick and simple shrimp and rice casserole recipe.
Prep Time:
40 mins
Total Time:
1 hr 25 mins
Servings:
12 servings
Ingredients
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2 6.2-ounce packages 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 cans 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.
To Tote
Do not let stand after baking. Cover tightly. Transport in an insulated carrier.
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
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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