“This is a nice meal in a pan. I did add about a teaspoon of Cajun seasoning for a little additional punch...from Better Homes and Gardens”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (6 ounce) package long grain and wild rice blend
  • 1 cup sweet green pepper, chopped
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 14 cup butter or 14 cup margarine
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 cup cheddar cheese, shredded
  • 1 cup swiss cheese, shredded
  • 1 -1 12 lb shrimp, cooked, peeled and deveined
  • 14 teaspoon black pepper
  • 2 lemons, very thinly sliced

Directions

  1. Preheat oven to 375.
  2. Prepare rice mix according to package directions.
  3. Meanwhile, in a medium saucepan, cook and stir sweet pepper, celery and onion in hot butter about 5 minutes or just until tender.
  4. In a very large bowl combine the cooked rice, cooked vegetable mixture, soup and cheeses. Stir in cooked shrimp.
  5. Spoon mixture into and ungreased 9x13" baking pan or baking dish.
  6. Sprinkle with half the black pepper.
  7. Arrange lemon slices over shrimp mixture. Sprinkle with remaining black pepper.
  8. Bake, covered, about 40 minutes or until heated through.
  9. Let stand 10 minutes before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: