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Makeover Shrimp Rice Casserole Recipe

Makeover Shrimp Rice Casserole Recipe

Marie Roberts of Lake Charles, Louisiana loves the lighter version of her shrimp casserole. And why not? It has only half the calories and sodium and 76% less fat than her original recipe. — Taste of Home's Test Kitchen
TOTAL TIME: Prep: 40 min. Bake: 30 min. YIELD:6 servings

Ingredients

  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons butter, divided
  • 12 ounces fresh mushrooms, sliced
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1-1/3 cups fat-free milk
  • 3 cups cooked brown rice
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

Directions

  • 1. In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender.
  • 2. Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the rice, 1/2 cup cheese and shrimp; stir until combined.
  • 3. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted. Yield: 6 servings.

Nutritional Facts

1 cup: 318 calories, 10g fat (6g saturated fat), 137mg cholesterol, 621mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 24g protein Diabetic Exchanges: 2 starch, 3 lean meat, 1 vegetable, 1 fat.

Reviews for Makeover Shrimp Rice Casserole

Sort By :
MY REVIEW
DianeDO 237090
Reviewed Nov. 10, 2015

"I was really low on milk so I did annoying thing that totally made a new recipe, but it was SO good I wanted to share: 1. Follow step 1. 2. Add about 2-3 T tomato paste, stir and cook 1-2 minutes. Then add flour, salt and cook. 3. Deglaze with half a cup of chicken broth. Add about 12 oz diced tomatoes and juices, stir and taste, and add more chicken broth if you'd like. 4. Add some some hot sauce and keep going with the recipe. It was a huge hit. I thought toasted breadcrumbs or croutons on top might have been nice for some crunch, too. Win!"

MY REVIEW
ekatiakarpova 217851
Reviewed Jan. 14, 2015

"Blind! I am against Rice and Roni but it has more flavor then this homede version it."

MY REVIEW
JCV4 62618
Reviewed Apr. 28, 2014

"Very tasty! I used some garlic in this dish, too."

MY REVIEW
jgc47 84132
Reviewed Feb. 17, 2013

"Very good. Very flavorful. Would be great for company. We like our food on the spicy side and would add more cayene pepper next time."

MY REVIEW
dmlapeer 139796
Reviewed May. 24, 2012

"I used jalapenos (seeded) instead of green bell peppers because that was what I had on hand. I also bumped up the cayenne to 1/4 tsp. Spicy but not enough to lose the taste of the shrimp. love it!"

MY REVIEW
ruthlake 141775
Reviewed Mar. 22, 2012

"Could you use chicken instead of shrimp?"

MY REVIEW
HappyMamaw 206176
Reviewed Feb. 4, 2012

"I added some snow peas as well as some Old Bay to this recipe and it was a winner! The family approved it for a future meal."

MY REVIEW
sb618slb 69705
Reviewed Dec. 11, 2011

"<p>We just love this recipe! It makes such a nice change of pace on a week night and we can use frozen uncooked shrimp stored in the freezer. Add a little more cayenne for an extra kick.</p>"

MY REVIEW
crysmitchell 206175
Reviewed Dec. 4, 2011

"Rather bland."

MY REVIEW
julie73 103908
Reviewed Oct. 1, 2011

"My husband and I enjoy this dish."

MY REVIEW
slagathor12 58911
Reviewed Sep. 15, 2011

"The recipe was alright, but I found that it lacked in spices/pizazz."

MY REVIEW
ckc5780 135063
Reviewed Jul. 16, 2011

"This was okay. I used shrimp cocktail sauce to spice it up - when making shrimp, I prefer jambalaya. The flavors in this dish seem better for beef if cocktail sauce is not used."

MY REVIEW
treoncobb 206174
Reviewed Apr. 30, 2010

"This was a very good recipe that you don't have to feel guilty about serving! I added bay scallops because my husband likes them more than shrimp. I also added finely chopped broccoli to give it more color. It was great!"

MY REVIEW
JoannaM 103907
Reviewed Feb. 2, 2010

"This is one of the best shrimp dishes I've ever made. I used yellow pepper instead of green and I only used 1/2 cup of cheese. Will definitely cook this again."

MY REVIEW
spartan29 135061
Reviewed Jan. 25, 2010

"Absolutely wonderful! I loved every bite. My family is not big on seeing big pieces of mushrooms so I diced them small. I also used thawed frozen cooked shrimp. Other than that I followed the recipe exactly and the flavor was wonderful. This recipe is a keeper!"

MY REVIEW
getto140 135060
Reviewed Mar. 28, 2009

"I've made this several times and we love it. Very tasty and easy to prepare."

MY REVIEW
drkfireangel18 206173
Reviewed Dec. 15, 2008

"I loved this dish! It was easy to prepare and we ate every bite. DIdn't have regular brown rice so I used frozen wild rice and it was great! Will definetly make again."

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Wine Pairings

Light-Bodied White Wine

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