Cheesy Shrimp Casserole Food

CHEESY SHRIMP CASSEROLE

Steps:

• Combine all ingredients, except crackers, in a large mixing bowl.
• Stir well to incorporate everything throughout.
• Spread into a 9 x 13 inch baking dish.
• Bake at 350 degrees for 25 - 30 minutes.
• Top casserole with crushed crackers before serving.

CHEESY SHRIMP CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, whisk half of the mixed cheeses, parmesan cheese, half-and-half, egg, butter, and garlic together.
• Add the shrimp and cooked pasta. Season with salt and pepper, then toss to combine evenly.
• Transfer to a baking dish and sprinkle on the rest of the mozzarella.
• Bake for 25 minutes until the shrimp are pink and the cheese is melted.
• Garnish with parsley and serve.

CHEESY SHRIMP CASSEROLE

Steps:

• Preheat oven to 350° F.
• Cook wild rice according to instructions on the package.
• In a separate pot boil water and add shrimp cooking, cooking for 3 - 4 minutes or until shrimp are cooked through. Drain shrimp.
• Combine cooked rice, cooked shrimp and remaining ingredients in one bowl stirring to mix it together thoroughly.
• Spoon the mixture into a greased 13 x 9 inch casserole dish.
• Place the dish in the oven and bake for 30 minutes or until cheesy is melted and bubbling.
• Remove and serve.

SHRIMP CASSEROLE

Steps:

• Prepare rice according to package directions.
• Preheat oven to 350 degrees.
• Melt butter in a large skillet over medium heat.
• Add pepper, onion, celery and garlic and saute 10 minutes or until tender.
• Stir in red pepper flakes, soup, shrimp, salt and pepper. Cook 3 minutes or just until shrimp turn pink. Do NOT OVERCOOK.
• Combine shrimp mixture with rice.
• Pour into a lightly greased 13 x 9 baking dish. I halved the recipe using a 9 inch baking dish.
• Sprinkle with cheese and breadcrumbs.
• Bake at 350 for 25 minutes or until cheese is melted.

SHRIMP & MACARONI CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni; transfer to another bowl. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture to the macaroni; toss to coat. Stir in shrimp and spinach., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted.

SHRIMP AND RICE CASSEROLE

Steps:

• In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

CHEESY SHRIMP ALFREDO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
• Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
• Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
• Bake in the preheated oven until bubbling, 25 to 30 minutes.

PARMESAN-SHRIMP PASTA BAKE

Steps:

• Heat oven to 350°F. Grease shallow 2-quart casserole with shortening, or spray with cooking spray. Cook and drain pasta as directed on package.
• Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.
• Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.
• Stir pasta into shrimp mixture. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot.

CHEESY SHRIMP CASSEROLE

Steps:

• Chop tomatoes and set in strainer to drain so not excessively juicy.
• Toast bread, remove crusts and cut into cubes; spread cubes over bottom of an 8 X 8-inch pan.
• In a bowl combine next 11 ingredients (shrimp through pepper); spoon over the toast cubes.
• Toss tomatoes with lime juice and oregano and scatter over shrimp.
• Bake at 350F 20 minutes.
• Remove from oven, let stand 5 minutes and serve.

CHEESY SHRIMP & GRITS CASSEROLE

Steps:

• Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.
• Cover, reduce heat, and simmer 20 minutes.
• Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
• Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
• Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.
• Pour into a lightly greased 2-quart baking dish.
• Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
• Bake at 350° for 30 to 45 minutes.

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.