I just love shrimp! It took lots of convincing to get my husband on board with it, as when we met he was a burger-spaghetti-tacos kind of guy. I started making it many different ways and truth bet told he didn’t like it until I made this casserole! No lie!
I don’t know if it was the butter, cheese and rice mixture that anyone would love, or if he’s actually on board the shrimp train now. Either way he smashed it and I was happy he wasn’t in the fridge making a peanut butter and jelly sandwich instead.
I wouldn’t change a thing about this recipe, love the wild rice and the mushroom soup has all the flavor you need, no seasoning necessary! You may want to consider making a double batch – you won’t regret it, I promise!
Recipe and photo courtesy of Food Network.
Check out what my friends at Food Network had to say about this Shrimp and Wild Rice Casserole:
Loved this! I cooked one cup of an unseasoned blend of wild, brown, white and red rice that I bought at Target, and followed the recipe exactly. Very tasty and delicious. I definitely wouldn’t use Rice-a-Roni or any other rice mixes with the seasoning as there was plenty of flavor.
Fabulous! I found plain unseasoned wild rice and cooked it as directed. Followed the recipe and used U15 shrimp because that’s what we like, and it was great. My family loved it. It was easy to make.
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