Shrimp and Wild Rice Casserole
- Yield 12 servings
This casserole freezes well.
Deveining shrimp is a matter of personal preference. Generally, small and medium shrimp do not need deveining except for cosmetic purposes. However, the veins of larger shrimp should usually be removed.
- 1/4 cup (1/2 stick) butter
- 4 -- green onions with tops, chopped
- 1 clove garlic
- 1 small green bell pepper, chopped
- 2 packages long grain and wild rice
- 2 pounds shrimp, cooked, shelled and deveined
- 2 cans (10 ounce) condensed cream of chicken soup
- 1 cup mayonnaise
- 1 small jar chopped pimento
- 1 can (16 ounce) green beans, drained
- 1 can (15 ounce) water chestnuts, drained and sliced
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded Cheddar cheese
- 1/2 cup (2 ounces) grated Parmesan cheese
- dash Tabasco sauce
- dash Worcestershire sauce
- -- Salt and pepper to taste
- 1 cup buttered bread crumbs
- Melt the butter in a saucepan. Saute the green onions, garlic and bell pepper in the hot butter until tender.
- Cook the rice using the package directions.
- Combine the shrimp, rice, soup, mayonnaise, pimento, green beans, water chestnuts, Monterey Jack cheese, Cheddar cheese, Parmesan cheese, Tabasco sauce, Worcestershire sauce, salt and pepper in a bowl and mix well.
- Spoon into a greased 9×13-inch baking dish. Top with the bread crumbs. Bake at 350 degrees for 30 minutes.
Recipe reprinted with permission from The Junior League of Lubbock., A Pefect Setting, (The Junior Leage of Lubbock, 2005)