Shrimp and Wild Rice Casserole

Ingredients

• 2 tablespoons butter 
• 1  cream of mushroom soup 
• 0.5  bell pepper green seeded chopped
• 0.5  onion chopped
• 8 servings salt and pepper 
• 2 cups sharp cheddar grated
• 1 pound shrimp deveined peeled
• 8 ounce rice wild

Equipment

• bowl
• frying pan
• sauce pan
• oven
• cake form
• glass casserole dish

Directions

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