Shrimp and Rice Casserole
Recipe: #622
October 16, 2011
Categories: Comfort Food, Main Dish, Casseroles, Vegetables, Onions, Peppers, North American, Cooking With Condensed Soup, Brunch, Oven Bake more
"My version of a recipe from Southern Living. I switched to brown rice and reduced-fat cheese; and changed some of the ingredient amounts (increased amount of shrimp, bell pepper, and ground pepper). This is a good solid recipe. If you want to kick it up a notch, go with the cayenne pepper or Old Bay Seasoning."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (356.2 g)
- Calories 647.3
- Total Fat - 20.4 g
- Saturated Fat - 6.1 g
- Cholesterol - 115 mg
- Sodium - 641.5 mg
- Total Carbohydrate - 94 g
- Dietary Fiber - 3.8 g
- Sugars - 3.7 g
- Protein - 21.3 g
- Calcium - 308.8 mg
- Iron - 6.9 mg
- Vitamin C - 60.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Prepare rice according to package directions.
Step 2
Preheat oven to 350*F.
Step 3
Melt butter in a large skillet over medium heat; add bell pepper, onion, celery, and garlic. Saute 10 - 12 minutes or until tender.
Step 4
Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. Do not over cook the shrimp.
Step 5
Combine shrimp mixture and rice.
Step 6
Pour into a lightly greased 8 x 8 inch baking dish. Sprinkle with cheese and breadcrumbs.
Step 7
Bake for 15-20 minutes (or broil 3-4 minutes) until cheese is melted.
Tips & Variations
No special items needed.
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