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Shrimp-and-Wild Rice Casserole

Shrimp-and-Wild Rice Casserole

Chicken and rice casserole gets dressed up with the addition of shrimp and white wine. Perfect for company and special enough for the holidays, Shrimp-and-Wild Rice Casserole is the right choice for a special make-ahead meal.

Southern Living DECEMBER 2011

  • Yield: Makes 10 to 12 servings
  • Hands-on:30 Minutes
  • Total:1 Hour, 15 Minutes

Ingredients

  • 1 (2.25-oz.) package sliced almonds
  • 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
  • 1/4 cup butter
  • 4 celery ribs, chopped
  • 2 medium onions, chopped
  • 2 pounds peeled and deveined, medium-size raw shrimp (4 1/50 count)
  • 2 (10 3/4-oz.) cans cream of mushroom soup
  • 2 (8-oz.) cans chopped water chestnuts, drained
  • 1 (8-oz.) container sour cream
  • 1 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 oz.) shredded Monterey Jack cheese
  • 2 cups grated Parmesan cheese
  • 2 cups soft, fresh breadcrumbs

Preparation

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

2. Prepare rice mixes according to package directions.

3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in shrimp, next 6 ingredients, rice, and 1 1/2 cups of each cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

4. Bake at 350° for 35 minutes. Sprinkle with remaining 1/2 cup of each cheese, and top with toasted almonds. Bake 5 minutes.

To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1/2 cup shredded Monterey Jack cheese, 1/2 cup grated Parmesan cheese, and toasted almonds. Bake 5 more minutes.

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Shrimp-and-Wild Rice Casserole recipe

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