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A meal in  itself this wild rice casserole features shrimp, however since I am allergic to shellfish, I’ve changed the recipe a bit for my own use.

I am including the shrimp recipe and in parenthesis the changes for the chicken and wild rice casserole recipe as well.

1 7 ounce can of crab meat flaked  (6 ounces of canned chicken, flaked)

1 pound cooked and peels shrimp (or 1 pound boneless skinless chicken breasts, cubed and cooked)

8 ounces of long grain and wild rice cooked

1 chopped medium size bell pepper

3/4 cup  chopped celery

4 ounce can of mushrooms

1 cup miracle whip(I use Kraft Miracle whip)

1 tablespoon worcestershire sauce

3/4 cup evaporated milk

1/2 teaspoon salt

1/4 tsp pepper

1/8 tsp white pepper

grated monterey jack cheese (for sprinking over the top)

Combine the ingredients in a bowl, mix well.

spoon into a9x13 baking dish

bake at 375 for about 30 minutes or until cooked through.

serve topped with shredded or grated monterey jack, for the chicken, which is optional for the shrimp.


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