Save on Pinterest

Makeover Shrimp Rice Casserole

The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. —Marie Roberts, Lake Charles, Louisiana
  • Total Time
    Prep: 40 min. Bake: 30 min.
  • Makes
    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 shredded reduced-fat cheddar cheese, divided

Directions

  • 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 rice, 1/2 cup cheese and the 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. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts
1 cup: 318 calories, 10g fat (6g saturated fat), 137mg cholesterol, 621mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Stacie
    Jan 31, 2020

    My whole family absolutely loved this recipe!! I did do few changes to the recipe that were suggestedj the comments. Instead of doing green bell pepper I did jalapenos. I added minced garlic and minced onion when I cooked my shrimp. Last of all I literally just sprinkled the cayenne pepper on and probably trippled the amount in the recipe. Sooo good, great on calories and filling!!

  • abbasgael
    Oct 2, 2017

    Really not impressed.

  • DianeDO
    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!

  • ekatiakarpova
    Jan 14, 2015

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

  • JCV4
    Apr 28, 2014

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

  • jgc47
    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.

  • dmlapeer
    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!

  • ruthlake
    Mar 22, 2012

    Could you use chicken instead of shrimp?

  • HappyMamaw
    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.

  • sb618slb
    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>