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Makeover Shrimp Rice Casserole

 Makeover Shrimp Rice Casserole
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
6 ServingsPrep: 40 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
  • 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.

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Makeover Shrimp Rice Casserole (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.