Saw Paula Dean make this shrimp and wild rice casserole the other day. Looked good except for the

C

cynupstateny

Well-known member
cream soup. What can I add instead? I have fresh mushrooms.

Shrimp and Wild Rice Casserole Recipe courtesy Paula Deen

1 (8-ounce) package wild rice

1 pound medium shrimp, peeled and deveined

2 tablespoons butter

1/2 green bell pepper, seeded and chopped

1/2 onion, chopped

1 (10 3/4-ounce can) condensed cream of mushroom soup

2 cups grated sharp Cheddar

Salt and pepper

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 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 minutes, until bubbly.

 
Just make a roux with olive oil or butter and make a sauce with....

milk (or cream) and maybe a splash of sherry. Maybe make it a little on the thick side, since it looks like soup is used undiluted?
Saute the shrooms a bit and mix into sauce
That's what I do.

 
Canned Mushroom Soup Substitute

Canned Mushroom Soup Substitute

2 Tbs (30 ml) butter or margarine
1/3 cup (80 ml) sliced mushrooms
3 Tbs (45 ml) all-purpose flour
1 cup (250 ml) milk
Salt and freshly ground black pepper to taste
A grating of fresh nutmeg

Melt the butter in a small saucepan over moderate heat. Add the mushrooms and saute for 2 to 3 minutes, stirring frequently. Add the flour and stir until the mixture had formed a paste and the flour and the butter are thoroughly incorporated. Add the milk and stir with a
whisk or spoon until the paste is completely dissolved. Bring the sauce to a boil, stirring frequently. Season with salt, pepper, and
nutmeg. Makes about 1 1/2 cups (375 ml).

 
OK, I don't want to start a riot or anything.. but is using canned soup

SOOOO bad!!?? I grew up in the '60's and '70's when this was de rigeur for many recipes- To be honest, I know its declasse, but in some things, I kind of LIKE it??!! Is that so horrible?? Is this just my dirty little secret????

OK I know ' full of sodium, but then, so is SALT and I use it copiously...... I even eat corned beef!!!( is there anything saltier??)


Oh, those White Russians tonite are catching up with me.............

 
Nah, I don't have a problem with it. It has it's place. The only one I use is>>>

Cream of Mushroom and I have a couple of recipes that I use on those stressed out days or just plain ol lazy days that are fantastic! I have served them to friends and they always ask me for the recipe. That's good enough for me. Aaand...they come in low sodium these days. WooYoo!

 
I use it - especially in a pinch when I want some kind of gravy for chicken and don't want to

make another pan mess by making roux for gravy.

You can't have green bean casserole without C of M!

 
I agree, it has it's place. More confessions: I use salted butter in baking and cut the added salt.

 
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