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Send a Meal BlogWednesday, March 12 2014
Combine Swiss and cheddar cheeses with mushroom soup to make this quick and simple shrimp and rice casserole recipe.  Recipe from
 Servings: 12
Prep Time: 40 mins
ingredients
directions
Prepare rice mixes according to package directions. Meanwhile, in a 4-quart Dutch oven cook and stir sweet peppers, celery, and onions in hot butter about 5 minutes or just until tender.
In a very large bowl combine the cooked rice, cooked vegetable mixture, soup, Swiss cheese, half of the cheddar cheese, and the black pepper. Stir in the shrimp. Spoon mixture into two 3-quart rectangular baking dishes.
Bake, covered, in a 375 degree F oven about 35 minutes or until heated through, rotating baking dishes halfway through baking. Remove from oven; sprinkle with remaining cheddar cheese. Let stand 10 minutes before serving (if toting, see note). If desired, garnish with lemon slices. Makes 12 servings.
Tip
nutrition information
Per Serving: cal. (kcal) 452, Fat, total (g) 20, chol. (mg) 205, sat. fat (g) 11, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 2, pro. (g) 35, vit. A (RE) 0, vit. A (IU) 2332.33, vit. C (mg) 44.88, Thiamin (mg) 0.13, Riboflavin (mg) 0.26, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 16.6, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 1.65, sodium (mg) 1274, Potassium (mg) 350, calcium (mg) 383.68, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
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