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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
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    6 servings

Ingredients

  • 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 shredded cheddar cheese, divided

Directions

  • 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.
Nutrition Facts
1 cup: 643 calories, 42g fat (28g saturated fat), 242mg cholesterol, 1332mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 33g protein.

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