Shrimp Casserole -- Southern Living

READY IN: 1hr 5mins
Recipe by SarahBeth

This is from Southern Living. So good. I posted as written. However, if you can actually find "cream of shrimp soup" send me some as I have never seen it. NOTE: I sub 1 can cheese soup & 1 can cream of celery for the two cans of cream of shrimp and add some extra shrimp and I think it is good! Prep time includes time to cook rice and shrimp in skillet. :) Also, I will separate this into TWO casserole dishes, then cook one all the way (follow recipe through to the end) and the other I freeze right before sprinkling with cheese. I am jsut careful to eat it within about one month since there is seafood in the casserole. Also, sometimes I make half chicken/half shrimp or one of each. When I add chicken instead of the cream of celery soup I use cream of chicken. I always use the cheese soup. Really the possibilities are endless :) Also, add some cayenne pepper if you like it spicy! We ALWAYS add cayenne!

Top Review by Chef grannybarb

This is wonderful as is, however next time - and there will be many next times i will add some sliced (fresh) mushrooms and even more cayenne pepper. for the topping i used a mix of grated sharp and parmesan cheese and panko. yum!

Ingredients Nutrition

Directions

  1. Prepare rice according to package directions.
  2. Preheat oven to 350*F.
  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.
  4. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
  5. Combine shrimp mixture and rice.
  6. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
  7. Bake for 25 minutes or until cheese is melted.
  8. ENJOY! I like to serve this with french bread warm from the bread machine!

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