Creamy Shrimp Casserole Recipe

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Creamy Shrimp Casserole

Annamaria Settanni McDonald


So good, and so filling. It's my Yankee version of Jambalaya!

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30 Min


30 Min


1 Tbsp
1 Tbsp
olive oil
1 pkg
shrimp, peeled and deveined
1/2 c
each, onion, celery and green bell pepper (can use red, yellow or a combo too)
1/2 lb
smoked sausage, chopped
1 can(s)
cream of mushroom soup
1 can(s)
cheddar cheese soup
1/2 c
green onions
2 3/4 c
rice, cooked
salt and pepper to taste
couple shakes of hot pepper sauce (optional)
1 c
ritz cracker crumbs

Directions Step-By-Step

Preheat oven to 350 degrees.
In a large skillet over medium high heat, melt half the butter with half the olive oil; add shrimp. Saute the shrimp just until light pink, slightly under-cooking them. Drain and remove the shrimp and set them aside. Add the remaining butter and olive oil, and reheat the pan to medium high. Sauté the onion, celery and green pepper until softened. Add the smoked sausage to the veggie mixture and saute until warmed through. Add in the cream of mushroom and cheddar cheese soups and heat through.
Stir in the cooked rice and green onion; remove from heat. Add salt, pepper and hot sauce to taste; return shrimp to the pan and stir well. Turn out into a casserole dish that has been lightly coated with non-stick spray, lightly sprinkle top with cracker crumbs.
Bake in 350 degree oven for 20 to 30 minutes, or until bubbly.

About this Recipe

Course/Dish: Fish, Pork, Seafood, Casseroles