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

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.

Ratings & Reviews

Onecentinvegas's Review

October 19, 2012

SandeeMomOf3's Review

October 15, 2012

mollie57's Review

August 11, 2009
A friend made this and it was great. Even my husband who is not a big fan of casseroles thought it was great. I'm making this one soon.

CoNStaNCe's Review

August 03, 2014
I want to say!! so awesome...added in a few of yalls suggestions, like rotel tomatoes...and instead of rice I used lasagne noodles...and tossed in some corn scraped right off the cobb...i then layered the noodles, cheese, shrimp, chopped mushrooms, rotel tomatoes, then soup mixture...and repeated all the way to the actually stacked about an inch higher than the top of my 13x9...really you are just waiting for the cheese layers to melt--about 30 minutes!! My brother cussed it was so good!! and I used "tiny salad shrimp" to make it more affordable!!! no regrets...a new favorite!! good Lord bless ea of you!! :)

LovetheSouth's Review

October 07, 2009
Great casserole! Here in Baton Rouge we are particular that our food is flavorful, and this is (of course we still sprinkle on a little Creole seasoning to make it perfect)! I used instant brown rice (faster & healthier), and olive oil instead of butter to saute the veggies. I also combined the cheese into the mixture to get some on every bite, instead of just the top (but used less than 1 cup). Not sure why so many recipes want you to use an entire onion, not necessary most of the time. But we were very pleased and will make again!

Janelat's Review

June 26, 2010
1 cup = 8 oz., not 4. How is one supposed to know whether to use 1 cup of cheese or 1/2 a cup of cheese?

suzaninnc's Review

July 31, 2012
I have made this dish on four occasions, and without fail everyone loves it and someone asks me for the recipe. I use wild shrimp (from southeastern NC waters) and not that factory- farmed stuff from Lord-knows-where. This dish really showcases the shrimp nicely. If you cannot find the refridgerated Alfredo sauce, the sauce in a jar will suffice, although I think the refridgerated sauce is somewhat better. I may add mushrooms next time I make it...nothing like gilding the proverbial lily. Try this dish you won't be disappointed.

beignetVA's Review

December 31, 2009
This was very good. a great weeknight meal, a good white wine, some french bread and you're all set. I didn't change a thing and everyone loved it

Kellmber's Review

December 15, 2011

Kimmichsa's Review

December 19, 2013