Best 6 Shrimp And Rice Casserole Recipes

Shrimp and Rice Casserole is an appetizing combination of succulent shrimp, fluffy rice, and a creamy sauce, baked together to create a delectable meal. This hearty casserole is a versatile dish that can be tailored to your preferences, with options for using different types of rice, vegetables, and seasonings. From a classic shrimp and rice casserole with a cheesy topping to a flavorful Cajun-inspired version, there's a recipe for every palate. Whether you're looking for a quick and easy weeknight dinner or a special dish to impress your guests, this collection of shrimp and rice casserole recipes has something for everyone. Dive in and discover the perfect recipe to satisfy your cravings for a comforting and flavorful casserole.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND RICE CASSEROLE

Shrimp and Rice Casserole image

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

Ingredients

12 ounces cooked medium shrimp, peeled and deveined
2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 cup shredded cheddar cheese
4 tablespoons butter, melted, divided
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1 cup soft bread crumbs

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, CRAB, CRAWFISH, SAUSAGE, CORN AND DIRTY RICE CASSEROLE

Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole image

Make and share this Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole recipe from Food.com.

Provided by TxGriffLover

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons unsalted butter
1 lb smoked sausage, finely diced
1 lb medium shrimp, peeled, deveined and chopped
1/2 cup bell pepper, chopped
3 3/4 cups water
1 (12 ounce) package dirty rice mix (low sodium)
1 (14 ounce) can shoe peg corn, undrained
1 (10 ounce) can cream of shrimp soup
1 bunch green onion, sliced
2 (10 ounce) jars mushrooms, undrained
1 -2 teaspoon Kitchen Bouquet, as desired for color
1 lb claw crabmeat, picked clean for shells
1 lb crawfish tail

Steps:

First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.
Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.
At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.
Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.

SHRIMP AND WILD RICE CASSEROLE

Shrimp and Wild Rice Casserole image

One of my favorite casseroles! A little rich but a lot tasty! Though we like "cheesy", we cut back some on the cheese. If I double the recipe, I then use a 9x13 pan...again, cutting back on the cheese! (from a Paula Deen recipe)

Provided by Cherie Hammond

Categories Seafood

Number Of Ingredients 8

Ingredients

1 box wild rice - 8 ounces
1 lb medium shrimp, peeled and deveined
2 Tbsp butter
1/2 green pepper, seeded and chopped
1/2 onion, chopped
1 can(s) cream of mushroom soup
2 c grated sharp cheddar cheese
salt and pepper

Steps:

1. Cook the rice according to the package directions, minus 1/4 cup water. Drain and let it cool slightly.
2. Then bring 2 cups water and 1/2 tablespoon salt to a boil in a saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
3. Heat the butter in another saucepan and saute the green pepper and onion until soft, about 5 minutes.
4. Preheat oven to 325 degrees. In a large bowl, combine the cooled rice, soup, 1 1/2 cups (or less!) cups of cheese, shrimp and sauted vegetables. Add salt and pepper to taste and mix well.
5. Spray a 7x11 glass casserole (or 9x13 if doubling recipe) with vegetable spray. Put the mixture in the dish and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

SHRIMP AND WILD RICE CASSEROLE

SHRIMP AND WILD RICE CASSEROLE image

Categories Shellfish Bake

Yield serves 4-6

Number Of Ingredients 11

Ingredients

1 Can Cream of Mushroom Soup
2 T Chopped Green Pepper
2 T Chopped Onion
2 T Melted Butter
1 T lemon juice
2 Cups Cooked Wild Rice
1/2 tsp. Worcestershire Sauce
1/2 tsp. Dry Mustard
1/4 tsp. Pepper
1/2 C Cheddar Cheese, Cubed
1/2# uncooked cleaned shrimp

Steps:

Preheat Oven to 375 degrees Mix all iingredients thoroughly. Pour into greaseed 1-1/2 qt. casserole. Bake at 375 for 35 minutes or until bubbly.

WILD RICE AND SHRIMP CASSEROLE

Wild Rice and Shrimp Casserole image

I do not remember where I got this recipe from , but I have use it for years ..I quite often double this recipe,it depends on how many I am serving ...I serve with a Tossed Salad and Hot Bread or Rolls ...I use frozen Medium Shrimp ,just defrost first and pat dry .

Provided by Mary R Morris

Categories Casseroles

Time 45m

Number Of Ingredients 11

Ingredients

1 can(s) cream of mushroom soup
2 Tbsp chopped bell pepper
2 Tbsp green onions
1/2 stick real butter
1 Tbsp lemon juice
2 c cooked wild rice
1/2 tsp worcestershire sauce
1/2 tsp dry mustard
1/4 tsp pepper
1/2 c cubed cheddar cheese
1/2 lb uncooked shrimp(i use frozen ,and defrost first)

Steps:

1. Mix all ingredients together thoroughly,pour into greased 1 1/2 quart casserole dish .Bake at 375 degrees for about 30 to 35 minutes

ITALIAN SHRIMP AND RICE CASSEROLE

Italian Shrimp and Rice Casserole image

This was a throw together casserole that I came up with while trying to use up leftover ingredients and clean out the fridge. It became a family favorite.

Provided by barbara lentz

Categories Casseroles

Time 40m

Number Of Ingredients 10

Ingredients

2 c cooked shrimp
2 c cooked leftover rice
2 Tbsp butter
1 medium onion chopped
3 clove garlic minced
1 c crushed tomatoes
1 jar(s) spaghetti sauce
1/2 bottle zesty italian dressing
basil for garnish
salt and pepper to taste

Steps:

1. Preheat oven 350 degrees.
2. Melt butter in saute pan and saute onions and garlic until onions are translucent.
3. Mix together all ingredients except for shrimp and basil. Bake for 20 minutes. Add shrimp and bake another 10 minutes. Garnish with basil

Tips:

To save time, use pre-cooked shrimp.
If you don't have frozen peas, you can use fresh peas instead.
For a creamier casserole, add 1/2 cup of heavy cream to the sauce.
If you want a crispy top, sprinkle some bread crumbs or grated Parmesan cheese on top of the casserole before baking.
Serve the casserole hot with a side of salad or roasted vegetables.

Conclusion:

Shrimp and rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover shrimp. With its creamy sauce, tender shrimp, and fluffy rice, this casserole is sure to be a hit with the whole family.

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