Broccoli Shrimp Casserole
By
Dennis Purcell
@mrpie
14
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 vegetarians leave out the bacon.
Ingredients
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4 cfresh broccoli
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1 can(s)Campbell's condensed broccoli cheddar soup (10.5 oz)
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1/2` cmilk
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3 1/2 oz350 count salad shrimp, tail off
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18110-160 count shrimp, deveined, tail off
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2 slicebacon
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dash(es)cayenne pepper, ground
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1/2 csharp cheddar cheese
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1/3 cParmesan cheese
How to Make Broccoli Shrimp Casserole
- Fry bacon to a light crisp. It will be baked later for 30 minutes later.
- Cut 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.
- If your shrimp is frozen, place in a pan of hot water to thaw. Don't overcook, they will be baked for 1/2 hour later.
- Put the broccoli cheddar soup in a small bowl. Slowly stir in the milk into the steamed broccoli. Add and stir in the salad shrimp.
- Transfer the broccoli mixture to a sprayed 2 or 2.5-quart casserole dish. Put the larger shrimp over the casserole dish evenly. Cut the bacon into small pieces and spread over the casserole dish.
- Sprinkle on the cayenne pepper to your taste. Place in a preheated 350 F oven for 30 minutes. Remove from the oven and sprinkle on the cheese over the casserole.
About Broccoli Shrimp Casserole
Course/Dish: Casseroles
Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy Healthy
