DUMP AND BAKE SHRIMP AND RICE CASSEROLE
With just 10 minutes of prep, this Dump-and-Bake Shrimp and Rice Casserole is a delicious and easy dinner recipe for busy nights!
Provided by Blair Lonergan
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
- In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
- In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
- Sprinkle breadcrumb mixture over top of the casserole.
- Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.
Nutrition Facts : ServingSize 1 /3 of the casserole, Calories 352 kcal, Carbohydrate 45 g, Protein 22 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 205 mg, Sodium 1052 mg, Fiber 1 g, Sugar 2 g
SHRIMP AND RICE CASSEROLE
Delicious shrimp, with onion, bell pepper, and celery, combined in a creamy sauce with rice and plenty of seasonings. A taste of southern creole in your very own kitchen.
Provided by Anne Clark
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Cook the rice according to package directions. Let cool slightly.
- Preheat oven to 350F. In a large pan, saute the onion, bell pepper, and celery mixture in the butter for 5 minutes.
- Add the shrimp, garlic, cajun seasoning, and black pepper. Simmer for about 5 more minutes.
- Add the soups and cooked rice. Mix well. Taste test and add additional seasoning, if desired.
- Pour into casserole dish. Bake covered at 350F for 30 minutes.
Nutrition Facts : ServingSize 11 0z, Carbohydrate 32 g, Protein 20 g, Fat 20.5 g, SaturatedFat 11.4 g, TransFat 0.6 g, Cholesterol 169 mg, Sodium 1157 mg, Fiber 1 g, Sugar 3 g, Calories 393 kcal
SHRIMP AND RICE CASSEROLE
I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.-Marcia Urschel, Webster, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 333 calories, Fat 17g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 746mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
SHRIMP AND WILD RICE CASSEROLE
Make and share this Shrimp and Wild Rice Casserole recipe from Food.com.
Provided by Dreamgoddess
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients.
- Pour into a greased 2 1/2 quart casserole dish.
- Bake at 375 degrees for 30-35 minutes.
Nutrition Facts : Calories 504.5, Fat 16.5, SaturatedFat 7.9, Cholesterol 101.5, Sodium 1004.1, Carbohydrate 67.1, Fiber 5.2, Sugar 3.7, Protein 24.5
MAKEOVER SHRIMP RICE CASSEROLE
The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. -Marie Roberts, Lake Charles, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender. , Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add rice, 1/2 cup cheese and the shrimp; stir until combined. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 318 calories, Fat 10g fat (6g saturated fat), Cholesterol 137mg cholesterol, Sodium 621mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
SHRIMP AND CRAB CASSEROLE
A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.
Provided by D. L. Mooney
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
- Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.
Nutrition Facts : Calories 959.5 calories, Carbohydrate 41.2 g, Cholesterol 249.3 mg, Fat 68.4 g, Fiber 1.7 g, Protein 44 g, SaturatedFat 10.9 g, Sodium 914.8 mg, Sugar 6.3 g
SHRIMP AND RICE CASSEROLE
I haven't made this yet but it sounds yummy to me. Recipe comes from The old Farmer's Almanac. It was submitted by Mrs. Henrietta McClellan. I'm thinking that cream of shrimp soup might be a good substitute for the cream of mushroom soup. At the holiday season this would be pretty made with red and green bell pepper. This casserole is also good topped with grated asiago or longhorn cheese.
Provided by Lorraine of AZ
Categories Rice
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Butter a baking dish.
- Mix all ingredients except the cheese together in a bowl. Transfer to the prepared baking dish.
- Cover with cheese and sprinkle with paprika, for color, if desired.
- Bake in preheated oven until cheese melts and is bubbly and lightly browned.
Nutrition Facts : Calories 885.4, Fat 32.8, SaturatedFat 16.4, Cholesterol 512, Sodium 1813.1, Carbohydrate 72.2, Fiber 1.7, Sugar 4.8, Protein 71.3
SHRIMP AND RICE CASSEROLE
Steps:
- Peel, devein, and rinse the shrimp under cold running water. Drain well and transfer to a bowl. Cover and refrigerate.
- Heat the oven to 350 F.
- In a large, heavy skillet or sauté pan, heat 4 tablespoons of butter over medium-low heat.
- Add 1 cup of rice to the hot butter and cook, stirring, until the rice is lightly browned. Add the 1/4 cup of parsley, 1/4 cup of shallots or green onion, and minced garlic.
- In a saucepan, heat 8 ounces of clam juice, 2 cups of water, and 2 teaspoons of chicken base to a simmer over high heat. Add the hot liquid to rice mixture and then transfer to a 1 1/2- to 2-quart casserole.
- Cover the casserole and bake for 35 to 45 minutes, or until the rice has absorbed the liquid and is tender. Add shrimp and 1/4 cup of pecans; cover and bake 15 minutes longer.
Nutrition Facts : Calories 391 kcal, Carbohydrate 17 g, Cholesterol 391 mg, Fiber 1 g, Protein 41 g, SaturatedFat 8 g, Sodium 2071 mg, Sugar 1 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g
SHRIMP AND RICE CASSEROLE
Make and share this Shrimp and Rice Casserole recipe from Food.com.
Provided by Ang11002
Categories Rice
Time P1DT45m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Place rice, cream, and seasonings in pan and bring to boil.
- Add shrimp and cool.
- Refrigerate overnight.
- Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.
Nutrition Facts : Calories 1086.3, Fat 65.5, SaturatedFat 39.5, Cholesterol 420.6, Sodium 704.9, Carbohydrate 82.8, Fiber 1.2, Sugar 6.9, Protein 41.9
PINEAPPLE SHRIMP RICE BAKE
The first time I made this casserole, my son begged me to make it again soon. That was more than 20 years ago, and it's still a favorite among family and friends. When I serve it at a luncheon, I add a fruit salad and warm breadsticks.-Vi Manning, Spring Hill, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender., Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice., Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving.
Nutrition Facts : Calories 273 calories, Fat 7g fat (1g saturated fat), Cholesterol 143mg cholesterol, Sodium 774mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
LOUISIANA SHRIMP CASSEROLE
Steps:
- Preheat the oven broiler. Grease an 8x8 inch baking dish.
- Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
- Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
- Broil 5 minutes in the preheated oven, or until bubbly.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 38.5 g, Cholesterol 249.9 mg, Fat 31.9 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 19 g, Sodium 1150 mg, Sugar 1.2 g
CHEESY SHRIMP AND RICE
A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.
Provided by Yoly
Categories Main Dish Shrimp
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
- Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
- Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg
SHRIMP AND RICE CASSEROLE (OR CRAWFISH)
This is not spicy. I usually use the mild Rotel tomatoes. BUT when I double this I use one mild and one hot Rotel.
Provided by Kikimony
Categories Crawfish
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions and bell pepper in butter until soft.
- Combine all ingredients and mix well.
- Pour in ungreased baking dish.
- Cover with foil and bake at 325°F for 1 hour, BUT DURING THE LAST 15 minutes remove foil.
Nutrition Facts : Calories 924.2, Fat 33.1, SaturatedFat 16.9, Cholesterol 412.7, Sodium 1947.4, Carbohydrate 96.5, Fiber 4.3, Sugar 5.1, Protein 58
SHRIMP RICE CASSEROLE
Not only do casseroles offer meal-in-one convenience, but they're practically guaranteed to satisfy that craving for comfort food we all experience. Served with a salad and wheat rolls, this dish makes a fine dinner.-Marie Roberts, Lake Charles, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute green pepper and onion in butter until tender. Add the shrimp, salt and cayenne; cook and stir for 2-3 minutes or until shrimp turn pink. Add the rice, soup and 1 cup cheese; stir until combined. , Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 643 calories, Fat 42g fat (28g saturated fat), Cholesterol 242mg cholesterol, Sodium 1332mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein.
EASY CURRY RICE & SHRIMP CASSEROLE
This is just a quick recipe that I whipped up one night when I was really wanting curry rice, shrimp, and yogurt. (I was 9 months pregnant) :D However, this recipe still tastes really good so I kept it and decided to share it. Now, when I first made this, I just grabbed a boxed curry rice kit because at the time I was out of curry and I hadn't felt like making any more. So, that's what I have listed for the recipe. Since then, however, I have made this casserole from scratch several times using my own curry, etc.
Provided by Amis227
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Note: I used a 2.5 quart casserole for this. If you wish to make this from scratch the rice equalivent is 1 cup and curry is 1/4 cup or to taste. When you're cooking rice, always double the amount of uncooked rice to get the amount of water needed. For example, 1 cup of rice needs 2 cups of water.
- Preheat the oven to 375. Combine rice, curry, shrimp, butter, and water in the casserole dish. Stir it around a bit and pop it in the oven. Cook for 25 minutes. Stir and then turn the temperature up to 400. Cook for another 20 minutes or until your rice is tender and the shrimp are done. Cooking time depends on the oven. Also, using a lid on your casserole dish may help to reduce cooking time. Remove it from the oven and stir in the yogurt. Serve immediately.
Nutrition Facts : Calories 170.2, Fat 7.6, SaturatedFat 4.6, Cholesterol 161.5, Sodium 237.7, Carbohydrate 5.7, Sugar 5.7, Protein 19.1
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