On The Menu: Shrimp and Wild Rice Casserole

I love a good casserole.  Just throw everything in a dish and bake.  For someone who hates cleaning up, these one dish meals are perfect.  I received the Lady and Sons Cookbook from my brother two Christmases ago.  This is one of the recipes I make most consistently from that cookbook, but of course, like every other recipe I love, it serves 8 people.  The modified version below will serve more like 2 - 4.  And unlike most Paula Deen recipes, this one uses NO butter.  It's a Christmas Miracle!

Shrimp and Wild Rice
Serves 2 - 4

Ingredients:
1 lb. Shrimp - raw, deveined, tail off
1 Package Uncle Bens Long Grain and Wild Rice
1 Can Condensed Cream of Mushroom Soup
1/2 Bell Pepper - chopped
1/2 White Onion - chopped
1/4 tsp garlic salt
1/2 tsp dried mustard
1 T worcestershire sauce
8 oz (1 Cup) shredded cheddar cheese plus an extra handful for the top

Shrimp with seasonings, bell pepper and onion

All the ingredients with the cheese on top

Mmmm...Enjoy!

1. Preheat oven to 350 Degrees.

2. Cook the Uncle Bens Rice According to the Directions.  We usually buy the 90 second pouches that cook in the microwave.

3. Combine the rice with the rest of the ingredients including the 8oz of cheese in a square baking dish or small casserole dish. Sprinkle the remaining handful of cheese over the top.

4. Bake about 40 minutes or until the sauce is bubbling and the cheese has turned into a nice brownish crust.