Broccoli Shrimp Casserole

Dennis Purcell


Broccoli shrimp casserole is a favorite of mine. There are so many different cheeses that can be used, experiment.
For gluten free, wheat free, use Progresso gluten free broccoli soup instead or equivalent and don't add the milk. All Campbell soups contain wheat and are not gluten free.
For vegetarian leave out the bacon. Remove worms from broccoli

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30 Min
30 Min


4 c
fresh broccoli
1 can(s)
campbell's condenced broccoli cheddar soup
1/2` c
3 1/2 oz
350 count salad shrimp, tail off
110-160 count shrimp, deveined, tail off
2 slice
cayenne pepper, ground
1/2 c
sharp cheddar cheese
1/3 c
parmesan cheese


1Fry bacon to a light crisp, it will be baked later for 30 minutes besides.

2cut up broccoli into small pieces if you didn't buy them that way from the store. I steam the broccoli for 3 minutes and drain.

3If your shrimp is frozen, place in a pan of hot water to thaw don't over cook, they will be baked for 1/2 hour later.

4Put the broccoli cheddar soup in a small bowl, slowly stir in the milk then add and stir into the steamed broccoli. Add and stir in the salad shrimp.

Step 5 Direction Photo

5transfer the broccoli mixture to a sprayed 2 or 2.5 quart casserole dish. Put the larger shrimp over casserole dish evenly. Cut the bacon into small pieces and spread over casserole dish.

Step 6 Direction Photo

6sprinkle on the cayenne pepper to your taste. Place in a preheated 350'F oven for 30 minutes. Remove from oven and sprinkle on the cheese over the casserole.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy