Corn And Shrimp Casserole
A flavorful casserole combining tender shrimp with sweet corn, peppers, and mushrooms, topped with melted cheese. Perfect for family dinners or special gatherings.
Ingredients
- 1/4 cup green pepper, chopped ⓘ
- 1/4 cup celery, chopped ⓘ
- 1/4 cup onion, chopped ⓘ
- 3 tablespoons bacon drippings ⓘ
- 1 can kernel corn, drained ⓘ
- 1/4 cup pimento, chopped ⓘ
- 1/2 cup mushrooms, chopped ⓘ
- 2 tablespoons cornstarch ⓘ
- 1/3 cup water ⓘ
- 1 pound cooked shrimp ⓘ
- salt and pepper
- 1/2 cup grated cheese ⓘ
Instructions
- Saute green pepper, celery, and onion in bacon drippings.
- Add drained corn, chopped pimento, and chopped mushrooms to the skillet.
- Mix cornstarch with water and add to the mixture to thicken.
- Add cooked shrimp to the mixture and stir well.
- Season with salt and pepper to taste.
- Pour the mixture into a greased casserole dish and sprinkle grated cheese on top.
- Bake in a 400°F oven for 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a dollop of cream cheese or sour cream to the mixture before baking. You can substitute cooked chicken or crab for the shrimp if desired. Fresh herbs like parsley or dill can enhance the flavor profile, or try using different vegetables like spinach or zucchini for variety.
Serving Suggestions
This Corn and Shrimp Casserole pairs beautifully with a crisp green salad or steamed vegetables for a complete meal. For added crunch, serve with garlic bread or biscuits on the side. A light white wine or iced tea complements this dish nicely, making it perfect for a casual gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F until warmed through, about 20 minutes. You can also microwave individual portions, covering with a microwave-safe lid to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Shrimp Casserole contains roughly 230 calories, with 23g protein, 23g carbohydrates, and 6g fat. It is an excellent source of vitamin D (132% of the Daily Value), protein (45% of the Daily Value), and vitamin C (43% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2735mg per serving (119% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp instead of cooked shrimp?
Yes, you can use frozen shrimp, but make sure to thaw and cook them before adding them to the casserole. This ensures they are fully cooked and safe to eat. You can quickly thaw shrimp by placing them in cold water for about 10-15 minutes.
Is there a gluten-free option for this casserole?
To make this casserole gluten-free, simply replace the cornstarch with a gluten-free thickening agent or a gluten-free flour blend. Always check that the other ingredients, such as cheese and bacon drippings, are certified gluten-free.
Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and refrigerate it before baking. Just be sure to cover it tightly with plastic wrap. When you're ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before placing it in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).