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Shrimp and Wild Rice Casserole
Looking for something elegant to add to your repertoire? My Shrimp and Wild Rice Casserole is perfect company fare. And, it’s easy to put together, can be made ahead and can be multiplied to feed multitudes.
When time is really short, substitute a cup of sour cream and a can of Healthy Request cream of chicken soup for the cream sauce. Add the sherry to the sour cream and soup mixture, and you’ll have a version very close to the original.
Melt remaining 3 tablespoons butter in a saucepan over medium heat. Add flour and whisk until well combined. Whisk in chicken broth, whipping cream and sherry and simmer until thickened, about 10 minutes.
Place cooked rice in a large mixing bowl. Add shrimp mixture, white sauce, water chestnuts and shredded cheeses. Season to taste with the salt, pepper and nutmeg. Pour into a 3-quart baking dish that has been sprayed with nonstick cooking spray. Sprinkle with breadcrumbs and almonds and bake, uncovered, for 20 to 30 minutes, until bubbly.
Makes 6 servings.
*Uncle Ben’s Original Recipe Long Grain and Wild Rice Mix was used for testing purposes.
** 1 cup sour cream and 1 10 3/4-ounce can cream of chicken soup can be substituted.