Shrimp-and-Wild Rice Casserole

Ingredients

• 2.3 oz almonds sliced
• 2 cups breadcrumbs fresh soft
• 0.3 cup butter 
• 16 oz water chestnuts drained chopped canned
• 4 rib celery chopped
• 21.5 oz cream of mushroom soup canned
• 1 cup cooking wine dry white
• 8 oz monterrey jack cheese shredded
• 2 medium onions chopped
• 2 cups parmesan cheese grated
• 0.5 teaspoon pepper 
• 12.4 oz fast-cooking and rice mix long-grain wild
• 2 pounds shrimp raw deveined peeled
• 0.5 teaspoon salt 
• 8 oz cup heavy whipping cream sour

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 35
2. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
3. Prepare rice mixes according to package directions.
4. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Saut 10 minutes or until tender. Stir in shrimp, next 6 ingredients, rice, and 1 1/2 cups of each cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
5. Bake at 350 for 35 minutes.
6. Sprinkle with remaining 1/2 cup of each cheese, and top with toasted almonds.
7. Bake 5 minutes.
8. To Make Ahead: Prepare as directed in Steps 2 and Cover with aluminum foil, and freeze up to 1 month.
9. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step
10. Bake casserole, covered, at 350 for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated.
11. Sprinkle with 1/2 cup shredded Monterey Jack cheese, 1/2 cup grated Parmesan cheese, and toasted almonds.
12. Bake 5 more minutes.