Shrimp and Wild Rice Casserole

I wasn't sure the idea of shrimp in a casserole sounded appetizing; but this is SO good, you must try it! It reminds me more of shrimp with a cheesy risotto, but a lot easier!


INGREDIENTS:
1 (8-ounce) package long grain wild rice
1 pound medium shrimp, peeled and deveined, tails off
Olive Oil
1/2 red bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper


DIRECTIONS:

Preheat oven to 325.

Cook the rice according to the box directions, omitting 1/4 cup of the water. 

Bring 2 cups of water and 1/2 TBL of salt to a boil and add shrimp. Cook 1 minute, or until pink and drain. 

In olive oil, cook the pepper and onion until soft, about 5 minutes.

In a casserole dish, (sprayed with non-stick spray), mix rice, shrimp, pepper/onion, soup, 1 

1/2 cups of cheese, and salt and pepper to taste. Top with remaining 1/2 cup of cheese. 

Bake in oven for 30 minutes, or until bubbly.