So Mason can blow a bubble and he is super pumped about it. Miles told him how to do it, the steps involved and he practiced and now has it. Since this picture was taken he has gotten better and can blow a bubble that if popped would cover most of his face. Oh Miles can not blow a bubble, so Mason is enjoying that.I made the yummiest casserole tonight for dinner, even Tom liked it and he does not like casseroles. It is Shrimp and Wild Rice Casserole. I got the recipe from a blog I follow and I will be making it again, although the kids don't like it. Mason ate the shrimp out of it but I did not make Miles try it becasue it has a little kick to it. I will be making it again and will enjoy the left overs. ENJOY!
SHRIMP AND WILD RICE CASSEROLE
Ingredients:
1 package wild rice
1 lb medium shrimp, peeled and divined
2 tablespoon butter
1/2 green bell pepper chopped
1/2 onion, chopped
1 10 3/4 ounce can condensed cream of mushroom soup
2 cup grated sharp cheddar cheese
Salt and pepper
Directions:
Cook the rice according to package directions minus 1/4 cup water. Let 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.
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.
Ingredients:
1 package wild rice
1 lb medium shrimp, peeled and divined
2 tablespoon butter
1/2 green bell pepper chopped
1/2 onion, chopped
1 10 3/4 ounce can condensed cream of mushroom soup
2 cup grated sharp cheddar cheese
Salt and pepper
Directions:
Cook the rice according to package directions minus 1/4 cup water. Let 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.
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.
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