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Shrimp Rice Casserole Recipe

Not only do casseroles offer meal-in-one convenience, but they're practically guaranteed to satisfy that craving for comfort food we all experience. Served with a salad and wheat rolls, this dish makes a fine dinner.—Marie Roberts, Lake Charles, Louisiana

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Shrimp Rice Casserole Recipe

Prep: 30 min. Bake: 35 min.

Yield: 6 Servings

30 35 65

Ingredients

1 large green pepper, chopped
1 medium onion, chopped
1/2 cup butter
1 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cooked long grain rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups (8 ounces) shredded cheddar cheese, divided

Directions

In a large skillet, saute green pepper and onion in butter until tender. Add the shrimp, salt and cayenne; cook and stir for 2-3 minutes or until shrimp turn pink. Add the rice, soup and 1 cup cheese; stir until combined.
Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes longer or until heated through and cheese is melted. Yield: 6 servings.

Lighter version: Makeover Shrimp Rice Casserole

Nutritional Analysis: 1 cup equals 643 calories, 42 g fat (28 g saturated fat), 242 mg cholesterol, 1,332 mg sodium, 33 g carbohydrate, 2 g fiber, 33 g protein.

Originally published as Shrimp Rice Casserole in Light & Tasty June/July 2005

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Shrimp Rice Casserole

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Reviewed on Feb. 17, 2012 by megnicholl

Very good comfort food, but too much butter when I doubled the recipe. If I make it again I would use half the butter suggested.

Reviewed on Sep. 26, 2011 by jm_robertson

Thought it was an average, ok casserole. Nothing that would make my "favorites" book, but an "ok" weeknight casserole.

Reviewed on Sep. 18, 2011 by kcgill

I also used the Cream Of Broc and added some broccoli to the dish itself. I also used tri colors of peppers since I had some on hand. The hubby and I both liked it.

Reviewed on Jul. 18, 2011 by holls131

I followed the recipe almost 100%. The only thing I changed is that I used 2 cans of cream of broccoli since I don't like mushrooms. 1 can just didn't seem like enough and the taste was lacking a bit. But, with the change, it was absolutely amazing!! The hubby and kids LOVED it and so did I!

Definitely keeping this one!

Reviewed on Feb. 11, 2010 by GJCR

My Husband and I loved this dish. It is a Different way of using shrimp. The only thing I didn't like is that it does not look very appealing so for color I substituted the green pepper for rred pepper. It still tastes the same now it just lookes better