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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


  • 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


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

Reviews for Makeover Shrimp Rice Casserole

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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!"

Reviewed Jan. 14, 2015

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

Reviewed Apr. 28, 2014

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

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."

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!"

Reviewed Mar. 22, 2012

"Could you use chicken instead of shrimp?"

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."

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>"

Reviewed Dec. 4, 2011

"Rather bland."

Reviewed Oct. 1, 2011

"My husband and I enjoy this dish."

Reviewed Sep. 15, 2011

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

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."

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!"

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."

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!"

Reviewed Mar. 28, 2009

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

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.