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Shrimp and Wild Rice Bake
2 1/2 pounds shrimp
3 (10 1/2 ounce) cans cream of mushroom soup
3/4 cup water
1 (6 ounce) box Uncle Ben's Long-Grain and Wild Rice
1 large green bell pepper, chopped
1 (2 ounce) jar diced pimentos
2 cups finely chopped onion
1 cup finely chopped celery
1 pound Cheddar cheese, shredded
Boil, peel and devein shrimp.
Dilute soup with water.
Cook rice according to package directions.
Combine all ingredients. Pour into a 3-quart casserole or rectangular Pyrex dish.
Bake uncovered at 350 degrees F for 45 minutes to 1 hour.
Serve at once.
Fish and Seafood Casserole Recipes