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 your next gathering.
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I love feeding my family casseroles.
They are don’t need a lot of prep and can fill my boys up.
And they love when I whip up this creamy seafood casserole.
It is cheesy and deliciously spicy.
Plus, it is great way to shake up your meal routine enjoy shrimp without breaking the bank.
That’s a win for us!
Ingredients
This casserole is great because you can add some extra veggies to it if you want to.
It’s a great way to use up veggies that might otherwise go bad in your crisper.
But for the base recipe, here’s what you need:
- Butter – You can use salted or unsalted.
- Frozen onion and pepper blend – You should be able to find this in your grocery store’s frozen food aisle. In some cases, you might be able to find fresh, cut onions and peppers. Or, if you want to do your own chopping, you can get your own onions and peppers.
- Celery – You’ll need to thinly slice the stalks.
- Shrimp – You need to use raw, peeled, and deveined.
- Seasonings – You’ll need minced garlic, celery salt, Cajun seasoning, and freshly cracked black pepper (to taste).
- Soups – You’ll need both condensed golden mushroom soup and condensed cheddar cheese soup.
- Cooked basmati rice – If you don’t have basmati, you could use jasmine or even brown rice if you prefer.
How to make
This is a staple for us because it doesn’t need a lot 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 and celery to the skillet and toss gently to coat.
Saute the veggies, stirring occasionally, for 5 minutes.
Next, 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 and veggie mixture simmer for another 5 minutes.
After the shrimp has cooked with the veggies, stir both cans of soups and the cooked rice into the shrimp mixture.
Stir until smooth and well mixed.
Finally, transfer the mixture to a casserole dish and scrape down the skillet as needed.
Place the dish into the oven and bake the shrimp & rice casserole uncovered for 20 to 25 minutes at 350°.
When the top has turned golden brown and has started to bubble a bit, remove the baked casserole from the oven and let it rest for 2 minutes.
It will set up and thicken slightly as it rests.
Serve in bowls or plates hot from the oven.
Enjoy!
Serving and storing
This is best served hot from the oven.
Just make sure you let it set for about 2 minutes before serving.
If you have leftovers or want to make ahead, you definitely can.
I recommend heating left overs in the oven in a covered dish at 300 degrees for about 20 to 25 minutes.
You can also microwave a bowl or dish if you prefer.
If you make this ahead, make sure to cover the mixture tightly with plastic wrap before placing in the fridge after you bake it in the oven.
You can then remove the plastic wrap when ready to eat and bake in the oven for about 20 to 25 minutes at 300 degrees.
Serve the casserole with your favorite bread, rolls, or side salad.
Tips and tricks
- Feel free to use up some of the veggies in your crisper with this. Steamed broccoli, asparagus, green beans, and sliced or chopped mushrooms all work well.
- Don’t use cooked shrimp. It will shrivel and get tough when cooked.
- If you need to feed a crowd, double the recipe. It is great to bring to a potluck dinner or lunch.
- Taste the casserole prior to transferring it to the baking dish and add any extra seasoning if desired.
Other casseroles you might love
Shrimp and rice casserole is a cozy casserole we love!
If your family loves a warm, spicy comfort food, then you need to make this for them tonight.
Hungry for more casserole ideas?
Here are some of my favorite casseroles:
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 & 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 cups cooked basmati rice
Instructions
- Add butter to a large skillet, set over medium heat.
- Once melted, add the onion/pepper mixture & celery to the skillet tossing gently to coat. Sautee the veggies, stirring occasionally, for 5 minutes.
- 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.
- Stir both cans of soup and the cooked rice into the shrimp mixture until smooth and well mixed.
- 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
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.