Shrimp Casserole -- Southern Living
photo by Catnip46
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
1 casserole
- Serves:
- 8
ingredients
- 1 1⁄2 cups uncooked long-grain rice
- 1 1⁄2 lbs medium shrimp, raw, peeled and deveined
- 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 ounce) cans cream of shrimp soup, undiluted
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 cup cheddar cheese, shredded
- 1⁄4 cup fine dry breadcrumb
directions
- Prepare rice according to package directions.
- Preheat oven to 350*F.
- Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender.
- Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
- 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.
- Bake for 25 minutes or until cheese is melted.
- ENJOY! I like to serve this with french bread warm from the bread machine!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This deserves more than 5 stars. Made as stated but as I sampled before putting in oven I felt it just needed a little something so I added ground red pepper and some white cooking wine. I also used Panko crumbs. Even though this was good exactly as written the wine and red pepper took it one step further. Yum, delicious! Thanks for posting. I had no trouble finding the cream of shrimp soup in our small little town at any of our 3 grocery store but it was pricy. Well worth the price though. It is made by Campbell's. Made for Zaar Chef Alphabet Soup.
-
I made this dish for a church pot luck and everyone praised me for it. I didn't have any trouble finding the soup at Publix either. Partially out of time and partially out of laziness, I took some meat scissors and just dug into the veggies to chop them up & then the shrimp to make them more bite sized. No one could tell & it cut back about 20 minutes of prep work.
see 2 more reviews
RECIPE SUBMITTED BY
<p>I am Sarah.</p>
<p>I am married to a wonderful man. He is a great Husband and Father.</p>
<p>In March of 2011 we welcomed our daughter Evie into this world. She is everything and nothing I expected, and is without a doubt the best thing I have ever done with my life.</p>
<p>I love to cook, and eat, and laugh, and drink and play.</p>
<p>I have a wonderful life.</p>
<p><em>There are things you do because they feel right, and they may make no sense and they make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good. ~Brian Andreas, Story People~</em></p>
<p><em> </em></p>
<p><em>Get to know our family at www.itsavol.blogspot.com</em></p>
<p><img src=http://i587.photobucket.com/albums/ss316/sarahbethevans/bfe23bac.jpg alt= width=477 height=639 /></p>