Shrimp and Wild Rice Casserole

Paula Deen recipe I plan on trying!!

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1 (8 ounce) package wild rice
• 1  lb medium shrimp, peeled and deveined
• 2  tablespoons butter
• 1⁄2 green bell pepper, seeded and chopped
• 1⁄2 onion, chopped
• 1 (10 ounce) can  condensed cream of mushroom soup
• 2  cups  grated sharp cheddar cheese
•  salt and pepper

Directions

1. Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
2. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
3. Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
4. Preheat oven to 325 degrees F.
5. In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well.
6. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray.
7. Place the mixture in the pan and top with remaining 1/2 cup cheese.
8. Bake for 30 minutes, until bubbly.