Shrimp and Rice Casserole Recipe

Shrimp and Rice Casserole Recipe photo by Taste of Home

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I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.—Marcia Urschel, Webster, New York

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Shrimp and Rice Casserole Recipe

Prep: 10 min. Bake: 30 min.

Yield: 6 Servings

10 30 40

Ingredients

12 ounces cooked medium shrimp, peeled and deveined
2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 cup (4 ounces) shredded cheddar cheese
4 tablespoons butter, melted, divided
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1 cup soft bread crumbs

Directions

In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce.
Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 333 calories, 17 g fat (10 g saturated fat), 129 mg cholesterol, 746 mg sodium, 25 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Shrimp Rice Casserole in Casserole Cookbook , p115