To make a cold shrimp casserole, use one 8-ounce package of wild rice, 1 pound medium shrimp, 2 tablespoons butter, 1/2 green bell pepper, 1/2 onion, 3/4 can condensed cream of mushroom and 2 cups grated sharp cheddar. This recipe makes 6 to 8 servings.
Start by preheating the oven to 325 degrees, then cook rice according to the directions on the package, drain and cool. Next, in a medium saucepan, bring 2 cups water and 1/2 tablespoon salt to a boil, then cook the shrimp for 1 minute, drain it immediately and set it aside. In a small saucepan, heat the butter, and saute the peppers and onions until they are soft; this should only take about five minutes. Finally, in a large bowl, combine the rice, soup, 1 1/2 cups cheese, shrimp and vegetables. Add in the salt and pepper for a little extra flavoring, and mix well. Spray a square aluminum cake pan or a casserole dish with vegetable spray, place the mixture in the pan or casserole dish, and top it with the remaining 1/2 cup cheese. Bake for roughly 30 minutes or until it is bubbling. The total preparation time is 10 minutes, and the cooking time is one hour.