Shrimp Casserole

13 ingredients
7 steps

Ingredients

  • 1 1/2 cups uncooked long-grain rice
  • 1 1/2 pounds medium-size raw shrimp
  • 1/2 cup butter
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 2 garlic cloves, minced
  • 4 green onions, chopped
  • 2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup (4 oz.) shredded Cheddar-colby cheese blend
  • 1/4 cup fine, dry breadcrumbs

Directions

  1. 1
    Prepare rice according to package directions.
  2. 2
    Peel shrimp, and devein, if desired.
  3. 3
    Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and saute 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)
  4. 4
    Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
  5. 5
    Bake at 350° for 25 minutes or until cheese is melted.
  6. 6
    *2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.
  7. 7
    Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.

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