Friday, October 19, 2012

Shrimp Casserole

This yummy casserole is similar to many casseroles that I have cooked before.  It contains onions, celery, rice, canned creamed soups and meat.  The main difference is that this casserole includes shrimp.  I don't cook a lot of shrimp, but I really should.  Shrimp is a healthy low fat food and cooks super fast.  My family loves it.

Many Southern casseroles include canned cream of _____ soups.  These soups have been a staple in Southern kitchens for at least 50 years.  Nowadays they are getting a bad wrap.  Many people are snubbing their nose at the once kitchen staple.  The Real Food and Clean Eating movements have exposed the lack of nutritional value in processed foods including canned creamed soups.  Please understand, I am all for eating "real food" and cutting out processed ingredients.  While living in Italy, I was introduced to a whole new way of eating.  Real or whole food tastes much better than any processed food and our diets should consist mainly of these wonderful God given nutrients.  However, there are many delicious recipes like Poppy Seed ChickenChicken Pot Pie, my grandmother's cornbread dressing (which is the best in the world), and this delicious Shrimp Casserole that call for canned creamed soups.  So, in our family, we still enjoy these dishes once in a while.  I have cut way back on the amount of processed foods that I cook with, but I am not quite ready to jump on the soup bashing band wagon and dismiss this staple forever.

Buon Appetito!

Shrimp Casserole
yield: 8 servings
prep: 30
cook: 17
bake: 30
calories: 418
fat grams: 18.4

  • 1 1/2 cups uncooked long-grain rice (I like using wild rice.)
  • 1 1/2 pounds medium-size raw shrimp 
  • 1/2 cup butter 
  • green bell pepper, chopped 
  • onion, chopped 
  • celery ribs, chopped 
  • garlic cloves, minced
  • green onions, chopped
  • (10 3/4-oz.) cans cream of shrimp soup, undiluted*
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup (4 oz.) shredded Cheddar-colby cheese blend 
  • 1/4 cup fine, dry breadcrumbs


  1. 1. Prepare rice according to package directions.
  2. 2. Peel shrimp, and devein, if desired.
  3. 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. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)
  4. 4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
  5. 5. Bake at 350° for 30 minutes or until cheese is melted.
  6. *2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.
  7. Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.


  1. This looks great Joy, I'm going to put it on my list of dinners for this week! Regarding the creamed soups, have you seen this before? It's a mix that can be made from scratch that replicates the creamed soups, but with out all the bad stuff. It's economical, as you only use a third of a cup in place of a can of soup, and it can be made in to cream of chicken, mushroom, etc. simply by adding what you want while it's on the stove. Just something to consider.

  2. Thank you Danielle! I will have to try that recipe. Looking for a creamed soup recipe has been on my mental to do list, but just have not gotten around to trying any. Thanks again!!

  3. My dad just started his own seafood business, and just bought shrimp processing equipment so that he can sell more shrimp. You can imagine how much shrimp I get, so I'm excited to try this recipe out!

  4. I love my shrimp processing equipment! So useful as my family and I are huge seafood lovers!