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- 2 6.2ounce package quick-cooking long grain and wild rice mix
- 2 cups chopped red sweet pepper
- 2 cups chopped celery
- 2 cups chopped onions
- 1/3 cup butter or margarine
- 2 10 3/4ounce can condensed golden mushroom soup
- 2 cups (8 oz.) shredded Swiss cheese
- 2 cups (8 oz.) shredded cheddar cheese
- 1/2 teaspoon black pepper
- 2 pounds cooked, peeled, and deveined medium shrimp (remove tails, if present)
- Lemon slices (optional)
1. Prepare rice mixes according to package directions. Meanwhile, in a 4-quart Dutch oven cook and stir sweet peppers, celery, and onions in hot butter about 5 minutes or just until tender.
2. In a very large bowl combine the cooked rice, cooked vegetable mixture, soup, Swiss cheese, half of the cheddar cheese, and the black pepper. Stir in the shrimp. Spoon mixture into two 3-quart rectangular baking dishes.
3. Bake, covered, in a 375 degree F oven about 35 minutes or until heated through, rotating baking dishes halfway through baking. Remove from oven; sprinkle with remaining cheddar cheese. Let stand 10 minutes before serving (if toting, see note). If desired, garnish with lemon slices. Makes 12 servings.
- Do not let stand after baking. Cover tightly. Transport in an insulated carrier.
- Prepare using method above, except use a large saucepan for cooking the vegetables and spoon shrimp mixture into one 3-quart rectangular baking dish.
- Servings Per Recipe 12,
- cal. (kcal) 452,
- Fat, total (g) 20,
- chol. (mg) 205,
- sat. fat (g) 11,
- carb. (g) 32,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 35,
- vit. A (IU) 2332,
- vit. C (mg) 45,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 17,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 1274,
- Potassium (mg) 350,
- calcium (mg) 384,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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