Shrimp & 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 your next gathering.
Servings: 6
Calories: 318kcal
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.
- 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
recipe adapted from My Kitchen Serenity
Nutrition
Calories: 318kcal | Carbohydrates: 23g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 833mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 706IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 2mg