Description
This Shrimp Casserole Recipe is a creamy and flavorful dish that combines tender shrimp with cooked rice, vegetables, and a rich, cheesy sauce. Baked to perfection, this easy-to-make casserole is a comforting and satisfying meal for any day of the week.
Ingredients
Scale
Ingredients:
- 1 pound raw shrimp (peeled, deveined, tails removed)
- 2 cups cooked white rice
- 1 tablespoon olive oil
- 1 small onion (diced)
- 1/2 green bell pepper (diced)
- 1 stalk celery (diced)
- 2 cloves garlic (minced)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup breadcrumbs
- 1 tablespoon melted butter
- chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, heat the olive oil and sauté the onion, bell pepper, and celery until soft. Add garlic and cook for 30 seconds more.
- Stir in the shrimp and cook until pink. Remove from heat.
- In a large bowl, combine the cooked rice, cream of mushroom soup, sour cream, cheddar cheese, paprika, salt, pepper, and cayenne if using. Fold in the shrimp and vegetable mixture until well combined.
- Spread the mixture into the prepared baking dish.
- In a small bowl, mix breadcrumbs with melted butter, then sprinkle evenly over the top.
- Bake for 25–30 minutes, or until hot and bubbly.
- Garnish with parsley before serving if desired.
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of shrimp.
- For added flavor, stir in 1/2 teaspoon Old Bay seasoning or Cajun spice.
- This dish can be made ahead and reheated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 3g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 165mg
