Shrimp Wild Rice Casserole - Recipes - Page 2

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Results 11 - 20 of 58 for shrimp wild rice casserole

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11. MAMA'S WILD RICE AND SHRIMP CASSEROLE

Mix all ingredients. Add cooked shrimp. Pour in greased 1 quart casserole. Cook 30 to 35 minutes at 375 degrees. Serves 4.

12. SHRIMP WILD RICE CASSEROLE

Cook rice according to package directions. Saute ... pepper and raw shrimp, mushrooms, almonds and mushroom ... hour. The recipe may be doubled.

13. SHRIMP AND WILD RICE CASSEROLE

Cook rice according to directions. Combine all ... tastes like an all day preparation. (Or rectangular, approximately 8 x 9 inches). Serves 6.

14. PORT ROYAL SHRIMP & WILD RICE CASSEROLE

Saute pepper and onions in butter. Add shrimp and saute until pink. Combine rest of ingredients. Cook rice as directions on box. Mix ... Serves 6 to 8.

15. WILD RICE SHRIMP CASSEROLE

Cook wild rice. Mix all ingredients together. Pour into greased casserole and bake in 375 degree oven for 40 minutes. Makes 8 servings.

16. SHRIMP AND WILD RICE CASSEROLE

Cook onion, celery, green pepper and mushrooms in butter for 5 minutes. Mix in remaining ingredients; pour into buttered baking dish. Bake ...

17. WILD RICE AND SEAFOOD CASSEROLE

I use 1 package Uncle Ben's long grain and wild rice. Saute celery, pepper, onion, ... in a 3-quart casserole. Blend in undiluted soup. ... will complete a meal.

18. MIXED SEAFOOD CASSEROLE

Combine first 5 ingredients. Place in buttered 2 quart casserole. Combine mayonnaise and tomato ... of mixture over rice mixture. Arrange shrimp, crab and scallops around ... 30 minutes. 4 servings.

19. SHRIMP AND RICE CASSEROLE

1. Boil shrimp and prepare the rice. 2. Saute in the ... Crumble Ritz crackers on top. 5. Bake 35 minutes in covered casserole dish at 350 degrees.

20. CRAB AND SHRIMP CASSEROLE

Melt 2 tablespoons butter in ... sauce, the cooked rice, mushrooms, artichokes, and seafood, reserving a few shrimp and crab legs for garnish. ... buttered 3 quart casserole. Arrange the reserved seafood ... parsley just before serving.

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