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Shrimp And Wild Rice Casserole

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Ingredients

Adjust Servings:
1 can cream of mushroom soup
2 tablespoons green peppers, chopped
2 tablespoons onions, chopped
2 tablespoons butter, melted
1 tablespoon lemon juice
2 cups wild rice, cooked
1/2 teaspoon worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 cup shredded cheddar cheese
1/2 lb shrimp, shelled and deveined

Nutritional information

504.5
Calories
148 g
Calories From Fat
16.5 g
Total Fat
7.9 g
Saturated Fat
101.5 mg
Cholesterol
1004.1 mg
Sodium
67.1 g
Carbs
5.2 g
Dietary Fiber
3.7 g
Sugars
24.5 g
Protein
248g
Serving Size

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Shrimp And Wild Rice Casserole

Features:
  • Gluten Free
Cuisine:

Add sauted chopped celery and Vidalia onion. So good! I make it throughout the Summer.

  • 80 min
  • Serves 4
  • Easy

Ingredients

Directions

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Shrimp and Wild Rice Casserole, A friend from work gave me this recipe I haven’t tried it yet, but it sounds delicious , Add sauted chopped celery and Vidalia onion So good! I make it throughout the Summer , BEST RECIPE EVER! I loved it! I was hesitant to bake shrimp, bc I had never done it that way but it was amazing The ony difference I made was to add 4 tsp of onions b/c I love em! I didn’t saute the veggies first and thought they had a delicious texture they were chopped pretty small though I think next time I will add veggies right in!


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Steps

1
Done

Combine All Ingredients.

2
Done

Pour Into a Greased 2 1/2 Quart Casserole Dish.

3
Done

Bake at 375 Degrees For 30-35 Minutes.

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Rowan Hayes

Burger boss creating juicy and flavorful burgers with unique and creative toppings.

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