Shrimp and Wild Mushroom Casserole Recipe
By Published: March 1, 2014
- Yield: 10 to 12 servings
Ingredients
- 3 cups long-grain and wild rice
- 4 tablespoons (1/2 stick) unsalted butter divided
- 1 sweet onion peeled and chopped
- 1 4-ounce package sliced wild mushrooms
- 2 10-ounce cans cream of mushroom soup
- 1/2 cup dry white wine or chicken stock
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 2 pounds small or medium shrimp peeled, deveined and cooked
- 1 cup dry breadcrumbs plain
- 2 tablespoons Parmesan cheese grated
Instructions
- Cook the rice according to the package directions. Meanwhile, preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. Place 2 tablespoons of the butter in a large skillet over medium-high heat. When melted, add the onions and mushrooms and sauté 6 to 7 minutes. In a large mixing bowl, stir together the soups, wine, lemon juice, Worcestershire sauce and pepper. Add the onion mixture, cooked rice and shrimp. Gently mix and spread in the prepared baking dish.
- Add the remaining butter to the skillet and melt over low heat. Stir in the breadcrumbs and toss to evenly coat. Remove from the heat and stir in the Parmesan. Sprinkle evenly over the shrimp mixture. Bake 30 minutes or until the topping is golden brown. Let rest 5 minutes before serving warm.
