Shrimp Casserole Superb
A creamy, cheesy shrimp casserole with rice and green peppers, baked to perfection. Perfect for family dinners or entertaining guests with its rich flavors.
Ingredients
- 2 cups cooked rice ⓘ
- 1 (10 1/2 oz) can condensed cream of mushroom soup ⓘ
- 1/2 pound raw, shelled and deveined shrimp ⓘ
- 1/2 cup Cheddar cheese cubes ⓘ
- 2 tablespoons melted butter ⓘ
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped onion ⓘ
- 1 tablespoon lemon juice ⓘ
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- Combine all ingredients in a greased 1 1/2-quart casserole and mix well.
- Bake uncovered at 375°F for 40 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the casserole mixture. If you don't have shrimp, you can substitute with cooked chicken or even a mix of vegetables for a vegetarian option. Fresh herbs like dill or parsley can elevate the flavor profile. Make sure the shrimp are peeled and deveined for the best results.
Serving Suggestions
Serve this shrimp casserole with a simple side salad or some crusty bread for a complete meal. It pairs beautifully with a glass of white wine, which enhances the seafood flavors. For a heartier option, consider serving it alongside steamed vegetables or a baked potato. This dish is perfect for gatherings and can be a hit like Marj'S Quick Crab Appetizer.
Storage & Reheating
Store any leftover shrimp casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through, about 20 minutes. You can also microwave individual portions, but be careful not to overcook the shrimp as they can become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Casserole Superb contains roughly 252 calories, with 6g protein, 30g carbohydrates, and 12g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1158mg per serving (50% 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 for this recipe?
Yes, you can use frozen shrimp! Just ensure they are thawed before adding them to the casserole. This will help them cook evenly and integrate better with the other ingredients. It's best to rinse them under cold water and pat them dry before use.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can make a simple homemade version using heavy cream, sautéed mushrooms, and a bit of flour for thickening. Alternatively, cream of chicken soup or a homemade white sauce could be used as a substitute.
Is this casserole suitable for freezing?
Yes, this shrimp casserole can be frozen before baking. Assemble the casserole and wrap it tightly in plastic wrap and then aluminum foil. When ready to bake, thaw it in the refrigerator overnight before cooking. It can be kept frozen for up to three months.
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).