Broccoli Shrimp Casserole

By Dennis Purcell
@mrpie

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

Rating:

☆☆☆☆☆ 0 votes

Comments:

1 Comment

Serves:

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

4 c: fresh broccoli
1 can(s): campbell's condenced broccoli cheddar soup
1/2` c: milk
3 1/2 oz: 350 count salad shrimp, tail off
18: 110-160 count shrimp, deveined, tail off
2 slice: bacon
dash(es): cayenne pepper, ground
1/2 c: sharp cheddar cheese
1/3 c: parmesan cheese

How to Make Broccoli Shrimp Casserole

Step-by-Step

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.
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.
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.