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Shrimp and Rice Casserole

I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.—Marcia Urschel, Webster, New York
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 12 ounces cooked medium shrimp, peeled and deveined
  • 2 cups cooked rice
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 cup shredded cheddar cheese
  • 4 tablespoons butter, melted, divided
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup soft bread crumbs

Directions

  • In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce.
  • Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.
Nutrition Facts
1 cup: 333 calories, 17g fat (10g saturated fat), 129mg cholesterol, 746mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 19g protein.

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Reviews

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Average Rating:
  • Michelle
    Feb 15, 2020

    Delicious, I added some sour cream about half cup, I didn't have mushrooms so I added some frozen peas, wasn't sure that I had enough cheddar cheese so I added 1\4 cup of grated parmesan cheese. I cut the shrimp in half to make them bite size and a little bit of season salt maybe a teaspoon. I baked for about 40 minutes. I would make this again!!!

  • mariebruns
    Dec 27, 2008

    No comment left

  • gail c
    Apr 23, 2008

    No comment left