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Cheesy Shrimp and Rice Casserole:



  • 1 cup long-grain white rice
  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup frozen peas
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste
  • Optional: breadcrumbs for topping


  1. Preheat oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
  2. Cook the rice: In a saucepan, cook the rice according to package instructions. Once cooked, transfer the rice to the prepared baking dish and spread it out evenly.
  3. Cook the shrimp: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, then add the minced garlic and cook for another minute. Add the diced bell pepper and cook for a few more minutes until softened. Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes. Season with salt and pepper to taste.
  4. Combine ingredients: In a large mixing bowl, combine the cooked shrimp mixture with the frozen peas, condensed cream of mushroom soup, and chicken broth. Stir until well combined. Pour the mixture over the cooked rice in the baking dish and spread it out evenly.
  5. Add cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Optional topping: If desired, remove the foil during the last 5 minutes of baking and sprinkle breadcrumbs over the top for a crunchy topping.
  8. Serve: Once baked, remove the casserole from the oven and let it cool slightly before serving. Enjoy your cheesy shrimp and rice casserole!

This dish makes a comforting and satisfying meal, perfect for a cozy dinner at home.


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