Cheesy Shrimp And Rice

Combine Swiss and cheddar cheeses with mushroom soup to make this quick and simple shrimp and rice casserole recipe. 

Ingredients:

• 2  6.2 ounce package quick-cooking long grain and wild rice mix
• 2   cups chopped red sweet pepper
• 2   cup chopped celery
• 2   cups chopped onions
• 1/3  cup butter or margarine
• 2  10 3/4 ounce can condensed golden mushroom soup
• 2   cups (8 oz.) shredded Swiss cheese
• 2   cups (8 oz.) shredded cheddar cheese
• 1/2  teaspoon black pepper
• 2   pounds cooked, peeled, and deveined medium shrimp (remove tails, if present)
• 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.

 

Tip

• To Tote: Do not let stand after baking. Cover tightly. Transport in an insulated carrier.
  

Variation 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.


Source: recipe.com