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Shrimp Rice Casserole

 Shrimp Rice Casserole
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
6 ServingsPrep: 30 min. Bake: 35 min.


  • 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


  • 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.
Nutritional Facts: 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.

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Shrimp Rice Casserole (continued)

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