Fresh shrimp lends a special touch to this effortless entree that starts out with a boxed wild rice mix. In Mobile, Alabama, Lee Stearns tops off the creamy casserole with a handful of crunchy croutons.
Wild Rice Shrimp Bake
Wild Rice Shrimp Bake
Prep Time
20 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 1 package (6 ounces) long grain and wild rice mix
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/4 cup butter
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 pound uncooked medium shrimp, peeled and deveined
- 1/2 cup seasoned stuffing croutons
Directions
- Prepare rice according to package directions.
- Meanwhile, in a large skillet, saute the green pepper, onion and mushrooms in butter until tender. Stir in the soup and rice into vegetable mixture; remove from heat and fold in shrimp.
- Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts
1 cup: 299 calories, 12g fat (6g saturated fat), 137mg cholesterol, 1083mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 18g protein.
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