Cheesy Shrimp & Wild Rice Casserole

I saw this one on the same episode of Paula Deen as the cheddar cheese soup. It's also ridiculously good, and easy to make. I made a few adaptations from the original recipe, and also skipped the baking part altogether.

Cheesy Shrimp & Wild Rice Casserole

1 package wild rice (I use Zatarain's or Uncle Ben's.)
1 10 3/4 ounce can condensed cream of mushroom soup
1 12 oz. bag frozen seasoning blend (onion, green pepper, celery)
3 TBSP butter
1 lb. medium shrimp, peeled and divined (I used frozen.)
2 cups grated sharp cheddar cheese
Salt and pepper

Cook the rice according to package directions, minus 1/4 cup water.

Heat the butter in saucepan and saute the seasoning blend until soft, about 5 minutes. Add the frozen cooked shrimp and simmer until heated through. Add the rice to the shrimp mixture, then the soup and combine well. Finally, add the cheese and combine everything together well. Turn off heat, cover, and let sit for about 30 minutes to allow the flavors to come together. Serve with a crusty french bread.