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2 Tbls. olive oil
1 cup onions - diced
1 cup bell peppers - diced
1 cup green onions - diced
1 cup mushrooms - sliced
2 cans cream of mushroom soup
1 cup chicken broth
1 1/2 quarts wild rice - cooked
1 cup cheddar cheese - shredded
1 1/2 pounds large shrimp - cooked
1 tsp. salt
1 tsp. pepper
1/2 cup cheddar cheese - shredded
1 cup seasoned bread crumbs
1. Sautee the onion, bell pepper, green onions and mushrooms in the olive oil until slightly soft. Add the chicken broth and the cream of mushroom soup and simmer 3 minutes.
2. In a large bowl add the saute mixture to the cooked wild rice and stir until incorporated. Add the cheddar cheese and stir until incorporated.
3. Add the shrimp, salt and pepper to the mixture and stir until incorporated and place into a 9"x13" casserole dish.
4. Top with the remaining cheddar cheese and bread crumbs and bake for 30 minutes or until hot in the center.
