Broccoli & Shrimp Casserole
photo by Shy K.
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 1 tablespoon minced garlic
- 1 (16 ounce) box Velveeta Mexican cheese
- 1 can cream of mushroom soup
- 2 bunches fresh broccoli
- 2 cups cooked rice
- 1⁄2 cup butter
- 1 lb peeled shrimp
- salt
- black pepper
- red pepper (be careful with red pepper you are using jalapeno velveeta cheese)
- seasoned bread crumbs
- parmesan cheese, for topping
directions
- Cook Broccoli in microwave until barely tender, drain and set aside.
- In dutch oven saute onion, bell pepper and garlic in butter over medium heat until tender.
- Add shrimp and cook for approximately 5 minutes or until pink.
- Add cheese and soup and heat until melted.
- Add cooked rice and seasonings and mix well.
- Place cooked broccoli in 9x13 pan.
- Spread shrimp mixture on top of broccoli.
- Sprinkle with bread crumbs and parmesean cheese.
- Bake covered at 350 degrees for 20 minutes then uncover and bake an additional 10 minutes or until slightly browned on top.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.