Shrimp Casserole Recipe

Name: Shrimp Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked long-grain rice; 1/4 cup butter; 2 pounds peeled and deveined, medium-size raw shrimp (2 1/25 count); 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery; 4 garlic cloves, minced; 1 (10 3/4-oz.) can cream of shrimp soup; 1 (10-oz.) container refrigerated Alfredo sauce; 1/3 cup dry white wine or chicken broth; 1/2 teaspoon Cajun seasoning; 1/4 teaspoon ground red pepper; 3/4 cup grated Parmesan cheese

Servings: persons

1 cup uncooked long-grain rice
1/4 cup butter
2 pounds peeled and deveined, medium-size raw shrimp (2 1/25 count)
1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery
4 garlic cloves, minced
1 (10 3/4-oz.) can cream of shrimp soup
1 (10-oz.) container refrigerated Alfredo sauce
1/3 cup dry white wine or chicken broth
1/2 teaspoon Cajun seasoning
1/4 teaspoon ground red pepper
3/4 cup grated Parmesan cheese

1
Preheat oven to 400u00b0. Bring 2 cups water to a boil; stir in rice, and cover. Reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender.
2
Meanwhile, melt butter in a large skillet over medium-high heat. Add shrimp and next 2 ingredients; saute 4 to 5 minutes or just until shrimp turn pink. Stir in soup, next 4 ingredients, hot cooked rice, and 1/2 cup Parmesan cheese. Spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
3
Bake at 400u00b0 for 25 to 30 minutes or until bubbly. Let stand 5 minutes.
4
Note: We tested with Pictsweet Seasoning Blend for frozen diced vegetables.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup uncooked long-grain rice, 1/4 cup butter, 2 pounds peeled and deveined, medium-size raw shrimp (2 1/25 count), 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery, and more.

Yes, Shrimp Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Casserole

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