To Casserole or Not to Casserole...

Fall is here! Fall is here! Bring on the Halloween decorations, Thanksgiving deals, and too soon Christmas decorations. While I'm not too found of the cooler temps and longer garment lengths my favorite part of the fall is the heartier meals. Now me personally I'm not a soup or stew kinda person, but I do love me a good casserole. So, the fall recipe I'm going to share with you is my own version of a Paula Deen (yes I said the P word) classic, "Wild Rice Casserole"...

Wild Rice Casserole

1 Box Wild Rice (Zatarain's or Uncle Ben's)
2 1/2 cups Sharp Cheddar Cheese (Bag or Freshly Shredded) 

1 Can Cream of Mushroom Soup 

1 lb cooked shrimped tail-off, peeled, and deveined

Seasonings (personal preference) 

1. Cook rice per instructions on box 

2. Preheat oven to 375 degrees

3. Thaw shrimp or boil if raw adding seasoning of choice to water for taste

4. After rice is done cooking combine rice, shrimp, soup, and 2 cups of cheese in a bowl, mix together ingredients. All ingredients will be cooked so add seasonings to taste. I use a little cajun seasoning, black pepper, and seasoning salt. 

4. Place mixture in a 13 x 9 casserole dish and place in oven. Bake for 20 minutes. 

5. Sprinkle remaining 1/2 cup cheese over top of casserole and bake until cheese is melted. 

***This recipe can easily be doubled by simple doubling the quantities listed above. Also, this recipe can be lightened up by using brown long grain and wild rice, healthy request cream of mushroom soup, and 2% cheddar cheese.*** 

For more recipe ideas email me: carkurviekulture@gmail.com