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Prep Time
30 Mins
Cook Time
17 Mins
Bake Time
25 Mins
Yield
Makes 8 servings
Photo: Beth Dreiling; Styling: Buffy Hargett

How to Make It

Step 1

Prepare rice according to package directions.

Step 2

Peel shrimp, and devein, if desired.

Step 3

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. (Do not overcook.)

Step 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.

Step 5

Bake at 350° for 25 minutes or until cheese is melted.

Step 6

*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.

Step 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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