Wild Rice and Shrimp Casserole

1 can cream of mushroom soup

2 tbsp. chopped fire-roasted peppers

½ onion, chopped

2 tbsp. melted butter

1 tbsp. lemon juice

2 cups cooked wild rice

½ tsp. dried mustard

¼ tsp black pepper

½ cup grated cheese (cheddar, Mexican blend or Italian blend)

½ lb. raw, deveined and cleaned shrimp (fresh or frozen)

Making the Casserole

Preheat oven to 375 degF.

Sauté the onions in vegetable oil (olive, avocado, or canola) for five minutes until translucent.

Combine all ingredients (including the cooked onions) in a large bowl, mixing by hand or with a large spoon.

Read the Casserole and Bread Pudding Blog Entry