I think at some time this started out as a Paula Deen recipe, but I have made so many changes even she wouldn't recognize it. I haven't made this in forever. My nephew said the other day, "Why don't you ever make that rice and shrimp thing anymore?", so I dug out the recipe. It really is a great recipe for Lent. It's quick and easy and can be made ahead and refrigerated until time to bake.
My Shrimp and Rice Casserole
6 to 8 servings
1 package of Uncle Ben's long grain and white rice blend with seasoning pack
1 pound of medium shrimp peeled and deveined
2 tablespoons butter
1/2 green bell pepper, chopped
1/2 medium onion, chopped
1 small can sliced water chestnuts, drained and rinsed
1 (10 3/4-ounce can) condensed cream of shrimp soup (cream of mushroom will work)
1 1/2 cups shredded cheese, I like 1/2 sharp cheddar, 1/2 cup Romano, 1/2 cup Colby
Salt and Pepper (House Seasoning is best)
Preheat oven to 450 degrees.
Cook rice according to packages directions. Drain and cool.
Place shrimp in single layer on cookie sheet. Sprinkle lightly with olive oil, House Seasoning and a little Old Bay Seasoning (optional). Toss to coat. Roast for about 3-5 minutes in hot oven. Just until they start to turn pink. Don't overcook. Set aside.
Lower oven temperature to 325 degrees F.
Heat butter in a saucepan and saute the pepper and onion until soft, about 5 minutes.
In a large bowl, combine the rice, soup, 1 cup cheese, shrimp, water chesnuts and vegetables. Add salt and pepper, (House Seasoning) and mix well. Spray a 9-inch square pan or an 11 x 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30-40 minutes or until bubbly.