Shrimp Casserole

READY IN: 15mins
Recipe by happynana

From Southern Living. I halved this recipe easily. Made for a nice meal.

Top Review by French Tart

A great recipe, although I had to make some subs due to regional differences, I live in France! I also cut the recipe right back to serve just two people. I cannot get cream of shrimp soup here, so I used a packet fish soup made with milk and creme fraiche - worked like a dream! I also omitted the celery, as I had none in the pantry and chucked a few pimento stuffed green olives in instead, again, they worked brilliantly. I used grated gruyere cheese for the topping along with homemade fresh French breadcrumbs. This was eaten with fresh parsley as a garnish for lunch today and was VERY much enjoyed thanks! Made for the Aus/NZ Recipe Swap #34 and also for the One Pot Wonders event in the Photos Forum. Merci. FT:-)

Ingredients Nutrition


  1. Prepare rice according to package directions.
  2. Preheat oven to 350 degrees.
  3. Melt butter in a large skillet over medium heat.
  4. Add pepper, onion, celery and garlic and saute 10 minutes or until tender.
  5. Stir in red pepper flakes, soup, shrimp, salt and pepper. Cook 3 minutes or just until shrimp turn pink. Do NOT OVERCOOK.
  6. Combine shrimp mixture with rice.
  7. Pour into a lightly greased 13 x 9 baking dish. I halved the recipe using a 9 inch baking dish.
  8. Sprinkle with cheese and breadcrumbs.
  9. Bake at 350 for 25 minutes or until cheese is melted.

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