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.
Blue Ribbon Recipe
We loved this creamy cheesy, broccoli casserole. Adding shrimp bulks it up and could be served as a main meal or a side dish. Cayenne adds a little heat to the casserole. But we really enjoyed the bacon. It adds a smoky flavor that's nice with the savory cheese and creamy broccoli cheddar soup. Done in 30 minutes, this is an easy dinner.
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.
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