Susan's Shrimp Casserole

Susan's Shrimp Casserole Recipe

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Susan Ferguson


Make it with crawfish or shrimp.This recipe was selected "The Best of the Best in 1993" in Baton Rouge, LA The recipe makes plenty so it's a great company dish.

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8 to 10
45 Min
30 Min


1 stick
1 pkg
cream cheese (8oz.) cubed
2 Tbsp
1 large
onion, chopped
1 large
bell pepper, chopped
1 pkg
(8oz.)fresh mushrooms,sliced
2 lb
peeled shrimp,cooked
1 can(s)
cream of mushroom soup
3 c
cooked rice
1 Tbsp
garlic powder
.05 tsp
cayenne pepper
2 c
grated velveeta cheese
1 can(s)
fried onion rings


1In a small skillet, melt 1 stick of butter and add cubed cream cheese.Stir over low heat until cheese is melted. Set aside.
2In dutch oven,melt 2 tablespoons butter and saute onions, bell pepper and mushrooms until vegetables are tender. Add shrimp just until heated.
3Add the mushroom soup and 2 cups of rice. If too soupy more rice can be added later. Add cream cheese mixture to seafood mixture. Stir and season to taste with garlic powder and pepper. Add more cooked rice if needed.
4Place mixture in greased (4-quart) casserole. Top with Velveeta cheese and fried onion rings.
5Bake at 350 degrees for about 30 minutes or until bubbly.

About Susan's Shrimp Casserole

Course/Dish: Casseroles
Main Ingredient: Seafood
Regional Style: Cajun/Creole