Wild Rice-Shrimp Casserole

1/4 cup chopped green pepper
2 tbs chopped onion
2 tbs butter or margarine, melted
1 can cream of mushroom soup
2 tbs lemon juice
1 tsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp salt
2 cups cooked, wild rice, unsalted
3/4 cup cubed cheddar cheese
1 lb uncooked shrimp, cleaned
Fresh parsley

Saute green pepper and onion in melted butter or margarine until softened. Mix mushroom soup, lemon juice, Worcestershire sauce, dry mustard and salt. Add green pepper, onion and soup mixture to cooked rice. Add cubed cheese and shrimp; mix thoroughly. Place in greased 1-1/2-quart baking dish. Cover and bake at 350F for 30 to 35 minutes. Remove cover during last 15 minutes. Garnish top with fresh parsley.

Brown or white rice may be substituted for wild rice.

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Casseroles - Quiches


Cajun Country -- New Iberia, Louisiana