Best 6 Creamy Shrimp Vegetable Casserole Recipes

CREAMY SHRIMP CASSEROLE

Steps:

• 1. Melt butter in 2 quart saucepan; add cream cheese and stir until cheese is melted. *I usually whisk the melted cream cheese and butter together once the cream cheese is melted.
• 2. In heavy Dutch oven, saute onion, bell pepper and celery in 3T butter.
• 3. Add sliced mushrooms and shrimp and simmer about 5 minutes, stirring constantly.
• 4. Add the melted cream cheese and butter mixture.
• 5. Blend in soup, seasonings and rice.
• 6. Spray a large casserole dish with vegetable spray. Then carefully place mixture in the casserole dish.
• 7. Toss Cheddar cheese and cracker crumbs together and sprinkle over top. Bake at 350 for 30 min, until bubbly and golden brown.

10 BEST SHRIMP CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp casserole in 30 minutes or less!

CREAMY SHRIMP & VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Coat 2-quart baking dish with nonstick cooking spray.
• Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl, mix well.
• Place in prepared baking dish.
• Cover and bake 30 minutes. Serve over orzo or rice.

GARLIC SHRIMP CASSEROLE

Steps:

• Place the cleaned shrimp, olive oil, garlic, salt, and pepper into a 1-gallon zip-top bag, seal, and toss to combine. Allow to sit at room temperature for 30 minutes.
• Heat a 10-inch cast-iron skillet over medium heat for 5 minutes. Add the shrimp along with the marinade to the pan. Sauté, tossing continuously, just until the shrimp begin to turn opaque in the center, 3 to 4 minutes. Serve immediately and save leftovers for garlic shrimp casserole.
• Heat oven to 350ºF.
• Place the cornstarch and water into a small jar, seal, and shake to combine. Whisk together the chicken stock and cornstarch slurry in a 3-quart saucier and set over medium-high heat. Bring to a simmer and cook for 3 minutes. Add the cream and red pepper flakes and stir to combine. Remove from the heat.
• Place the rice, leftover garlic shrimp, and vegetables into a 9-by-11-inch baking dish. Pour the cream mixture over the leftovers and press down to evenly distribute the liquid. Sprinkle the panko evenly over the top and bake until the mixture is hot and bubbly, about 25 minutes. Turn the broiler to high and brown the panko until golden, 2 to 3 minutes. Cool for 15 minutes before serving.

CREAMY SHRIMP CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
• Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
• Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
• Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
• Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.

SHRIMP AND VEGETABLE CASSEROLE

Steps:

• Preheat over to 375 degrees.
• Using a 2-quart casserole, layer first the asparagus, then artichokes and finally the shrimp.
• Saute the mushrooms in 2 tablespoons of butter and arrange over the shrimp.
• Melt the remaining 4 tablespoons of butter in a saucepan over medium heat, stirring in the flour, and cook for 2 minutes.
• Slowly add the whipping cream and milk, stirring constantly.
• When the sauce is thick and smooth, add the salt and peppers.
• Stir in the Worcestershire and sherry.
• Pour the sauce over the casserole and sprinkle with the parmesan cheese.
• Bake for 20 minutes.