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Wild Rice Shrimp Bake

By: Lee Stearns

"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."

Rate/Review | Read Reviews (17)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (6 ounce) package long grain and wild rice mix
1 pound uncooked medium shrimp, peeled and deveined
1 medium green pepper, chopped
1 medium onion, chopped
1 (4 ounce) can mushroom stems and pieces, drained
1/4 cup butter or margarine
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup seasoned stuffing croutons

Directions

Prepare rice according to package directions. Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.