Combine Swiss and cheddar cheeses with mushroom soup to make this quick and simple shrimp and rice casserole recipe.
Prep Time: 40 mins
2 6.2ounce package quick-cooking long grain and wild rice mix
2 cups chopped red sweet pepper
1/3 cup butter or margarine
2 10 3/4ounce can condensed golden mushroom soup
2 cups (8 oz.) shredded Swiss cheese
2 cups (8 oz.) shredded cheddar cheese
1/2 teaspoon black pepper
2 pounds cooked, peeled, and deveined medium shrimp (remove tails, if present)
Prepare rice mixes according to package directions. Meanwhile, in a 4-quart Dutch oven cook and stir sweet peppers, celery, and onions in hot butter about 5 minutes or just until tender.
In a very large bowl combine the cooked rice, cooked vegetable mixture, soup, Swiss cheese, half of the cheddar cheese, and the black pepper. Stir in the shrimp. Spoon mixture into two 3-quart rectangular baking dishes.
Bake, covered, in a 375 degree F oven about 35 minutes or until heated through, rotating baking dishes halfway through baking. Remove from oven; sprinkle with remaining cheddar cheese. Let stand 10 minutes before serving (if toting, see note). If desired, garnish with lemon slices. Makes 12 servings.
- To Tote: Do not let stand after baking. Cover tightly. Transport in an insulated carrier.
- For 6 Servings: Prepare using method above, except use a large saucepan for cooking the vegetables and spoon shrimp mixture into one 3-quart rectangular baking dish.
Per Serving: cal. (kcal) 452, Fat, total (g) 20, chol. (mg) 205, sat. fat (g) 11, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 2, pro. (g) 35, vit. A (RE) 0, vit. A (IU) 2332.33, vit. C (mg) 44.88, Thiamin (mg) 0.13, Riboflavin (mg) 0.26, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 16.6, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 1.65, sodium (mg) 1274, Potassium (mg) 350, calcium (mg) 383.68, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet