Shrimp & Rice Casserole

Shrimp & Rice Casserole Recipe

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michelle rasmussen


My family who are not the biggest fans of seafood absolutely love this. Constantly get requests for this when it's fish night.

★★★★★ 1 vote
10 Min
30 Min


1 10 3/4 can(s)
cream of mushroom soup
1/2 small
onion, chopped
green pepper. chopped
1 clove
garlic, minced
1 lb
med shrimp, peeled and divined
1 c
2 c
grated sharp cheddar cheese
salt & pepper to taste


1Cook the rice according to package directions minus 1/4 cup water. Let cool
2Bring 2 cups water and 1/2 Tlb of salt to a boil in a med saucepan and cook the shrimp for 1 min. Drain immediately and set aside.
3Saute the pepper, onion, and garlic until soft.
4Preheat oven to 325 degrees.
5In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp, and vegetables. Add salt & pepper to taste. Mix well. Spray 11 by 7 inch casserole dish with vegetable spray. Place mixture in pan and top with remaining 1/2 cup of cheese. Bake for 30 mins, or until bubbly.

About Shrimp & Rice Casserole

Course/Dish: Fish, Seafood, Casseroles
Other Tag: Quick & Easy