Recipe of the Day

Ya'll this stuff is so good, it should be the Recipe of the Month. No, the YEAR! Lulu practically licked her plate clean, and that's a monumental thing around here. The original recipe called for sharp cheddar, but it made it VERY rich, so I tried it again with mild cheddar and it was much better. So much better, in fact, that I ate the majority of the 13x9 dish by myself. If shrimp isn't on sale or if it looks like it's been a while since it's seen the ocean, I imagine you could use chicken and it would be good, too. However, I tend to buy shrimp by the truckload when it goes on sale and freeze it because really, you can never have enough shrimp on hand. Shrimp and Wild Rice Casserole* 1 box Uncle Ben's Long Grain and Wild Rice, prepared as directed 1 can cream of mushroom soup 1 1/2 cups mild cheddar cheese, grated 1 pound shrimp, thawed and cut into bite size pieces 1 Tbsp. worcestershire sauce Preheat oven to 350. Combine all ingredients. Pour into a casserole dish and bake for 25 to 30 minutes. Serves about 4. Or maybe just 2, depending on how much you like shrimp. *FYI--This is neither a weight watcher's recipe, nor a blood-pressure awareness recipe. But it sure is good.