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

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!! :)

BJAnderson's Review

February 16, 2014
This recipe is so delicious !... whether you make it as written or if you have to substitute the type of rice, soup & cheeses to what you have on hand. This time, I used brown rice cooked in half water & half chicken broth, then added sautéed sliced mushrooms, fresh chopped parsley and salt & pepper to it. I couldn’t find Cream of Shrimp Soup so I used 1 can each of Cream of Chicken & Cream of Celery and added some Old Bay Seasoning for the seafood flavor. Also couldn’t find any Cheddar-Colby cheese, so used a Mexican Cheese Blend and it turned out fantastic! I highly recommend this recipe and can’t wait to make it for our next dinner guests!

Kimmichsa's Review

December 19, 2013

Allyall's Review

January 20, 2013

Onecentinvegas's Review

October 19, 2012

SandeeMomOf3's Review

October 15, 2012

ShannaB's Review

September 03, 2012

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.

deerex's Review

February 13, 2012
Perfect recipe as stated. I did, however, add chopped parsley for color and taste to the rice after it was cooked and prior to adding the shrimp mixture. Hubby raved about the casserole and said it was way better than the $225 dinner for two we had at a restaurant last weekend. Next fancy occassion, I'll make this and save $210!

ILMBeaches's Review

January 06, 2012
This was wonderful. Next time I might use less rice. Other than that a keeper!