Wild Rice Seafood Casserole With Shrimp Sauce
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 2-5 hrs
Ingredients:
1 cup wild rice
3 cups chicken broth
1 can (10.75 ounce size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
6 ounces cooked fresh or canned crab meat, rinsed, drained and flaked
4 stalks celery, sliced
3 ounces fresh mushrooms, sliced
***Sauce***
1 can (10.75 ounce size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
3 ounces sliced fresh mushrooms, sauteed
2 ounces dry sherry
Directions:
Preheat oven to 350 degrees F. Grease a 2 quart casserole.
Rinse rice under cold running water, then drain well.
Combine rice and chicken broth in a medium saucepan. Heat, stirring constantly, to boiling. Reduce heat to low and simmer covered, stirring occasionally, until rice is tender, about 40 minutes.
Mix cooked rice and mushroom soup in large bowl. Add shrimp, crab meat, celery and mushrooms. Mix well.
Transfer to prepared casserole dish. Cover with aluminum foil and bake for 45 minutes.
For Sauce: In a medium saucepan, combine the mushroom soup, shrimp, mushrooms and sherry. Cook over medium-low heat, stirring frequently, just to simmering point.
Spoon into a gravy dish and serve along with casserole.
Recipe Location: https://www.cdkitchen.com/recipes/recs/653/Wild-Rice-Seafood-Casserole131149.shtml
Recipe ID: 102022
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