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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
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  1. Boil, peel and devein shrimp.
  2. Dilute soup with water.
  3. Cook rice according to package directions.
  4. Combine all ingredients. Pour into a 3-quart casserole or rectangular Pyrex dish.
  5. Bake uncovered at 350 degrees F for 45 minutes to 1 hour.
  6. Serve at once.

Serves 8.


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