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Shrimp Rice Casserole

Not only do casseroles offer meal-in-one convenience, but they're practically guaranteed to satisfy that craving for comfort food we all experience. Served with a salad and wheat rolls, this dish makes a fine dinner.—Marie Roberts, Lake Charles, Louisiana
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    6 servings


  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1/2 cup butter
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 cups cooked long grain rice
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 cups shredded cheddar cheese, divided


  • In a large skillet, saute green pepper and onion in butter until tender. Add the shrimp, salt and cayenne; cook and stir for 2-3 minutes or until shrimp turn pink. Add the rice, soup and 1 cup cheese; stir until combined.
  • Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes longer or until heated through and cheese is melted.
Nutrition Facts
1 cup: 643 calories, 42g fat (28g saturated fat), 242mg cholesterol, 1332mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 33g protein.

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  • megnicholl
    Feb 17, 2012

    Very good comfort food, but too much butter when I doubled the recipe. If I make it again I would use half the butter suggested.

  • jm_robertson
    Sep 26, 2011

    Thought it was an average, ok casserole. Nothing that would make my "favorites" book, but an "ok" weeknight casserole.

  • kcgill
    Sep 18, 2011

    I also used the Cream Of Broc and added some broccoli to the dish itself. I also used tri colors of peppers since I had some on hand. The hubby and I both liked it.

  • holls131
    Jul 18, 2011

    I followed the recipe almost 100%. The only thing I changed is that I used 2 cans of cream of broccoli since I don't like mushrooms. 1 can just didn't seem like enough and the taste was lacking a bit. But, with the change, it was absolutely amazing!! The hubby and kids LOVED it and so did I!Definitely keeping this one!

  • GJCR
    Feb 11, 2010

    My Husband and I loved this dish. It is a Different way of using shrimp. The only thing I didn't like is that it does not look very appealing so for color I substituted the green pepper for rred pepper. It still tastes the same now it just lookes better