Shrimp & Wild Rice Party Casserole

This is great for serving at a party buffet, as it’s not the same “hotdish” (as we say in my home state) people are accustomed to eating on an every day basis.

1 C. wild rice
1/3 C. white rice
6-8 ounces cooked shrimp, skin and tails removed
2 T. butter
1 ½ C. chopped celery
1 medium onion, chopped
½ green pepper, chopped
8 ounces mushrooms, sliced (white or portabella)
1 can Cream of Mushroom soup
1/2 c. milk
2 t. Worcestershire sauce
1 t. dried parsley, or 1 T. chopped fresh parsley
1 t. salt
1 t. pepper
For garnish (optional): zest of one-half lemon, lemon slices

Cook rice as directed on package, set aside. If the shrimp are large, cut them in half lengthwise. Sautee the celery, onions, peppers and mushrooms in butter until tender. Combine all ingredients. Bake covered in buttered casserole 350 degrees for 45 minutes. Remove from oven, and if casserole seems too dry, thin it to desired consistency with a little chicken broth. Sprinkle with lemon zest and garnish with lemon slices before serving. Serves 6-8.

Minnesota: hotdish heaven! I'm going to make this recipe for our annual Memorial Day celebration at our local townhall. Thanks so much! (Anything with shrimp in it is A-OK for me!)