Rating: 4.5 stars
25 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 21
Carol Dodd, Arley, Alabama
Recipe by Southern Living April 2007

Gallery

Credit: Beth Dreiling; Styling: Buffy Hargett

Recipe Summary

prep:
30 mins
cook:
17 mins
bake:
25 mins
total:
1 hr 12 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions.

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  • Peel shrimp, and devein, if desired.

  • 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.)

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

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

  • 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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