Shrimp And Rice Casserole
Shrimp and rice casserole has a spicy southern, Cajun flavor your whole family will enjoy. It is perfect for an easy weeknight dinner and easily doubles for a crowd.
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I love feeding my family casseroles.
Normally, they are chicken and rice casseroles.
They are easy, don’t need a lot of prep and can fill my boys up.
But I like a little variety and what better way to add some variety than by changing the chicken to shrimp?
And my boys love when I whip up this creamy shrimp and rice casserole.
How could they not with its cheesy, deliciously spicy goodness?
Plus, it is an easy way to shake up your meal routine enjoy shrimp without breaking the bank.
That’s a win for us!
And better yet?
This casserole lets you sneak in extra veggies and it’s perfect to use up veggies that might otherwise go bad in your crisper.
I’m giving myself a high five for that one!
Ingredients
To make this you’ll need.
- Butter – Salted or unsalted though if you have a choice go for unsalted since you will add plenty of salt to the recipe.
- Frozen onion and pepper blend – You should be able to find this in your grocery store’s frozen food aisle. If you prefer you can use the fajita blend of peppers and onions that you can find precut in the produce section or chop your own onions and peppers.
- Celery – Thinly sliced
- Shrimp – Look for a bag of raw, peeled shrimp.
- Seasonings – Minced garlic, celery salt, Cajun seasoning, and freshly cracked black pepper (to taste).
- Soups – Both condensed golden mushroom soup and condensed cheddar cheese soup. But feel free to substitute any cream of soup you have. Cream of celery or cream of chicken would both work.
- Cooked basmati rice – If you don’t have basmati, you could use jasmine or even brown rice if you prefer.
How to Make
This shrimp and rice casserole is a staple for us since it doesn’t need a ton of fuss.
First, add butter to a large skillet and set over medium heat.
Once the butter has melted, add the onion and pepper mix along with the celery to the skillet.
Toss the veggies gently in the butter to coat them.
Saute the veggies, stirring occasionally, for 5 minutes.
Next, stir the shrimp into the skillet.
Stir in the seasonings and let the mixture simmer for another 5 minutes.
After the shrimp has cooked with the veggies, stir both cans of soup and the cooked rice into the shrimp mixture.
Finally, transfer the mixture to a casserole dish sprayed well with nonstick spray and scrape down the skillet as needed to get all the good stuff into the dish.
Bake the shrimp and rice casserole uncovered for 20 to 25 minutes in 350° oven.
When the top has turned golden brown and has started to bubble a bit, take the casserole out of the oven and let it rest for 2 minutes to set and thicken.
Serve in bowls or plates hot from the oven.
Enjoy!
Serving Suggestions
Serve this hot from the oven with a good hunk of crusty bread for dipping into the rice!
Storing Leftovers
Store this tightly covered or in an airtight container in the fridge for up to 3 days.
Reheat it at 300° until warmed through or in individual portions in a microwave safe bowl in the microwave until warmed through.
Make Ahead Instructions
You can absolutely assemble this casserole earlier in the day and then heat it just before serving.
To do that, follow the instructions through putting the shrimp and rice mixture into a casserole dish.
Then instead of baking it, tightly cover it and refrigerate it.
When you are ready to eat, bake it at 350° uncovered for 25 minutes or until golden and bubbly.
Tips and Tricks
- Feel free to use up some of the veggies in your crisper or freezer with this. Steamed broccoli, asparagus, green beans, peas, and sliced or chopped mushrooms all work well.
- Don’t use cooked shrimp. It will get tough.
- Give this dish a little kick by subbing fiesta nacho cheese condensed soup in place of the more basic cheddar cheese.
- If you need to feed a crowd, double the recipe. It is great to bring to a potluck dinner or lunch.
- To add extra protein, stir in some cooked, sliced andouille sausage.
- Taste it prior to transferring it to a casserole dish and adjust the seasonings as desired.
Other Casserole Recipes
This shrimp and rice casserole is an easy dinner idea that delivers big flavors and a break from your standard dinners.
Make it and enjoy!
Looking for other casserole recipes?
Try these:
- Cheesy Beef Noodle Casserole
- Rotisserie Chicken & Rice Casserole
- Sausage And Zucchini Casserole
- Beef Stew Noodle Casserole
If you’ve tried this SHRIMP AND RICE CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Shrimp And Rice Casserole
Ingredients
- 1/2 cup butter
- 1 10 oz bag frozen onion and pepper blend
- 2-3 stalks celery thinly sliced
- 1 lb shrimp raw, peeled & deveined
- 1 1/2 tsp minced garlic
- 1/4 tsp celery salt
- 1 tsp Cajun seasoning
- freshly cracked black pepper to taste
- 1 10.5 oz can condensed golden mushroom soup
- 1 10.5 oz can condensed cheddar cheese soup
- 3 1/2 cups cooked basmati rice
Instructions
- Add butter to a large skillet, set over medium heat.1/2 cup butter
- Once melted, add the onion/pepper mixture & celery and garlic to the skillet tossing gently to coat. Sautee the veggies, stirring occasionally, for 5 minutes.1 10 oz bag frozen onion and pepper blend, 2-3 stalks celery, 1 1/2 tsp minced garlic
- Add the shrimp to the skillet, and stir to evenly incorporate. Sprinkle the seasonings evenly out over top, and stir until everything's evenly mixed. Let the shrimp & veggie mixture simmer for another 5 minutes.1 lb shrimp, 1/4 tsp celery salt, 1 tsp Cajun seasoning, freshly cracked black pepper
- Stir both cans of soup and the cooked rice into the shrimp mixture until smooth and well mixed.1 10.5 oz can condensed golden mushroom soup, 1 10.5 oz can condensed cheddar cheese soup, 3 1/2 cups cooked basmati rice
- Taste the mixture & add any extra seasonings you may require. No extra's necessary though if you're happy with the taste.
- Transfer the mixture to a casserole dish, scraping the skillet as necessary. Bake the shrimp & rice casserole uncovered for 20-25 minutes at 350°.
- Remove the baked casserole from the oven, and let it rest for 2 minutes, to set up and thicken slightly.
- Ladle it into bowls or onto plates, and serve immediately.
Notes
- Feel free to use up some of the veggies in your crisper or freezer with this. Steamed broccoli, asparagus, green beans, peas, and sliced or chopped mushrooms all work well.
- Don’t use cooked shrimp. It will get tough.
- Give this dish a little kick by subbing fiesta nacho cheese condensed soup in place of the more basic cheddar cheese.
- If you need to feed a crowd, double the recipe. It is great to bring to a potluck dinner or lunch.
- To add extra protein, stir in some cooked, sliced andouille sausage.
- Taste it prior to transferring it to a casserole dish and adjust the seasonings as desired.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
Can you use pasta, instead of rice? Also can you prepare casserole day before, sautéing the shrimp and put in refrigerator and bake next day?
I haven’t tried this with pasta, please let me know if you do! I would be worried that the rice would soak up too much of sauce if left to sit overnight, making the biggest risk it comes out dry. So if you make it ahead, I’d adjust the baking time taking that into consideration.