Shrimp and Sausage Casserole

Kay Skipper Recipe

By Kay Skipper Kay112

8 +
15 Min
1 Hr 30 Min

A friend made a shrimp casserole for me when I was sick. I asked Mary for the recipe and I have changed it and now it is a very delicious dish to enjoy and make.

If you'll try this dish, you'll agree it is excellent in flavor, appeal and it's a snap to prep. This is a great casserole for company too.

Last but not least, you could divide this casserole and freeze one for later.

pinch tips: How to Peel Potatoes


12 to 16 ounce pkgs of peeled, cleaned, cooked or uncooked shrimp
1 lb
ground pork sausage (i prefer the hot and spicy flavor) browned and drained
1 can(s)
rotel tomatoes with green chilis
1 can(s)
cream of shrimp soup
1 can(s)
cream of chicken soup
1 can(s)
french onion soup
medium to large onion, chopped
medium to large bell pepper, chopped
1 stick
margarine or 3/4ths stick of butter
1 1/2 c
uncooked rice
1 can(s)
french fried onions (optional)

Directions Step-By-Step

Preheat Oven @ 350 degrees.

Melt butter in a 13 X 9 Pyrex dish.

Brown sausage in skillet then drain off grease very well. Mix all ingredients together and place in Pyrex Casserole dish. Cover tightly with aluminum foil and bake 1 hour and 30 minutes.

@ the 1 hour and 20 minute time, remove the casserole and place the French Fried Onions atop the shrimp, sausage and rice casserole. Cover and finish baking.

If you havent any ground sausage, you may substitute 1 pound of link sausage cut into bite sized pieces (do not brown) and toss it in with the shrimp and rice and soups and then bake together. (I prefer the ground sausage, but the link sausage is less trouble.)

About this Recipe

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Dec 1, 2011 - Karla Everett shared this recipe with discussion group: Rice is Nice Group