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Cheesy Shrimp and Rice

Combine Swiss and cheddar cheeses with mushroom soup to make this quick and simple shrimp and rice casserole recipe.

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  • Makes: 12 servings
  • Prep: 40 mins
  • Bake: About 35 mins 375°F
  • Stand: 10 mins

Cheesy Shrimp and Rice

Directions

  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.

From the Test Kitchen

To Tote:

Do not let stand after baking. Cover tightly. Transport in an insulated carrier.

For 6 Servings:

Prepare using method above, except use a large saucepan for cooking the vegetables and spoon shrimp mixture into one 3-quart rectangular baking dish.

Nutrition Facts (Cheesy Shrimp and Rice)

  • Per serving:
  • 452 kcal cal.,
  • 20 g fat
  • (11 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 205 mg chol.,
  • 1274 mg sodium,
  • 32 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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