Shrimp Potato Casserole
Creamy shrimp and potato casserole featuring tender red potatoes, melted Velveeta cheese, and flavorful sautéed shrimp with green onions, perfect for family dinners or gatherings.
Ingredients
Instructions
- Peel and slice the red potatoes into 1/4 inch thick slices.
- Bring a large pot of water to a boil with 1/2 teaspoon of salt, then add the sliced potatoes.
- Cook the potatoes until tender but not mushy, then drain and set aside.
- In a separate pot, melt the margarine over medium heat.
- Add the peeled shrimp to the melted margarine and sauté for 10 minutes.
- Add chopped green onions to the shrimp and cook for an additional 5 minutes.
- Stir in the can of cream of mushroom soup and heat until bubbly.
- Lower the heat and add the Velveeta cheese in chunks, stirring until melted and smooth.
- Layer half of the sliced potatoes in a baking dish, then spread half of the shrimp mixture over them.
- Repeat with the remaining potatoes and shrimp mixture, creating two layers.
- Bake the casserole at 350°F until heated through, about 20 minutes.
Tips & Substitutions
To enhance the flavor of your Shrimp Potato Casserole, consider adding a dash of paprika or cayenne pepper to the shrimp mixture for a little heat. You can substitute the Velveeta cheese with a blend of cheddar and cream cheese for a richer taste. If you're short on time, pre-cooked shrimp can be used to speed up the cooking process.
Serving Suggestions
Serve this Shrimp Potato Casserole with a fresh green salad for a balanced meal. Garlic bread or a light coleslaw would make great side dishes as well. It pairs beautifully with Seafood Delight Salmon Cakes, making for an enjoyable seafood-themed dinner.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and cover the dish with foil to prevent drying out. Heat for about 15-20 minutes or until warmed through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Potato Casserole contains roughly 588 calories, with 6g protein, 15g carbohydrates, and 58g fat. It is a good source of vitamin C (19% of the Daily Value), protein (12% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 833mg per serving (36% 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 make sure to thaw them thoroughly before cooking to ensure even sautéing. If using cooked frozen shrimp, reduce the sauté time to about 5 minutes, just to heat them through.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can use a homemade white sauce with sautéed mushrooms, or substitute with cream of celery soup for a different flavor. Both options will work well in this casserole.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator before baking. Just be sure to cover it tightly with plastic wrap or foil. When ready to bake, allow it to warm up 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).