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Wild Rice Shrimp Bake




Source of Recipe


internet


Recipe Introduction


QC may/june 2003; serves 6 / I made this last night for dinner and we LOVED it!!!! It was heartier than I thought it would be, filling and very easy to make. We had a salad and fresh french bread with it. Very good meal and I look forward to the leftovers tonight :-)


List of Ingredients




6 oz. pkg Long Grain & Wild Rice Mix
1 lb. medium Shrimp, peeled & deveined
1 medium Green pepper, chopped
1 medium Onion, chopped
4 oz.can Mushroom slices, drained
1/4 c. Butter or Margarine
1 can Cream of Chicken Soup
1/2 c. Seasoned Stuffing Croutons (dry stuffing mix)

Recipe



Prepare rice according to package directions. Meanwhile, in a large skillet sauté shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. When the rice is done, add the soup & mix well. Stir the soup/rice mixture in the shrimp mixture. Transfer to a greased 2 quart baking dish. Sprinkle with croutons. Bake, uncovered, at 350 for 20-25 minutes or until heated through.

**I used cream of mushroom soup, 3 cups of salad shrimp instead of medium and I used 2 tbsp. Olive Oil instead of butter. I omitted the green pepper because dh doesn't like it, but it was still really good. I used the Lipton Sides Wild Rice mix (it was .50 cheaper than Uncle Ben's) and I used Herb flavor Stove Top for the croutons. dawn