Directions
- 1Cook the white rice according to package directions until tender and fluffy.
- 2Let the cooked white rice rest briefly so the grains stay light and separate before folding into the casserole.
- 3Bring 2 cups water and 1/2 tbsp salt to a gentle boil in a medium saucepan.
- 4Add the shrimp for 1 minute, just until they turn pink, then drain immediately.
- 5Melt the butter in the same saucepan over medium heat.
- 6Incorporate the green peppers and onions, then sauté for about 5 minutes until fragrant, softened, and free of excess moisture.
- 7Preheat the oven to 325°F.
- 8Lightly coat a 9 inch square glass casserole dish with vegetable spray.
- 9In a large bowl, combine the rice, cream of chicken soup, 1 1/2 cups Cheddar, shrimp, and vegetables.
- 10Season the mixture with salt and pepper.
- 11Spread the mixture evenly into the prepared dish.
- 12Scatter the remaining 1/2 cup Cheddar over the surface.
- 13Bake for 30 minutes until the casserole is bubbling, creamy, and lightly golden on top.
Ingredients
- 1 cup white rice
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp butter
- 1 cup frozen chopped green peppers and onions
- 1 can, 10 3/4 oz condensed cream of chicken soup
- 2 cups sharp Cheddar cheese, grated
- Salt
- pepper
Equipment
medium saucepanoven9 inch square glass casserole dishlarge bowl
Tips
- Let the cooked white rice rest briefly so the grains stay light and separate before folding into the casserole.
- Poach the shrimp for only 1 minute until they turn pink to keep them delicate and tender.
- Sauté the green peppers and onions until fragrant, softened, and free of excess moisture.
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