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Delish! Need to make 2 of these next time!

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This Cheesy Shrimp and Rice Casserole is a comforting and hearty dish combining tender shrimp, creamy mushroom soup, and flavorful seasonings. Perfect for a family dinner or gathering, it offers a balance of protein, veggies, and cheesy goodness in every bite.

Ingredients

Main Ingredients

  • 1 1/2 cups white, long-grain rice – Provides the base and hearty texture.
  • 225 ml chicken broth – Adds rich, savory flavor to the rice.
  • 1 large onion, coarsely chopped – Adds sweetness and depth.
  • 1 red or green bell pepper, diced – Offers color and mild flavor.
  • 1 pound large shrimp, peeled and deveined – The star protein, tender and flavorful.
  • 3 cloves garlic, minced – For aromatic depth.
  • 3/4 cup cheddar cheese, grated – For a rich, cheesy topping.
  • 1 cup sour cream – Adds creaminess and tang.
  • 1 can (10.75 oz.) cream of mushroom soup – For a rich, velvety texture.

Seasonings

  • 1.5 milligrams Old Bay seasoning – Adds a distinctive, slightly spicy seafood flavor.
  • 1/2 teaspoon paprika – Provides subtle warmth and color.
  • 1/2 teaspoon black pepper – For mild heat.
  • 1/2 teaspoon salt – Enhances all the flavors.

Other Ingredients

  • 2 teaspoons olive oil – For sautéing the vegetables.
  • 1/4 cup fresh parsley, chopped (optional for garnish) – Adds color and a fresh finish.

Directions

Step 1: Prepare the Rice

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  2. In a large saucepan, bring the chicken broth to a boil over medium-high heat.
  3. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the liquid is fully absorbed. Remove from heat and let it sit.

Step 2: Cook the Vegetables and Shrimp

  1. While the rice cooks, heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion, bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
  3. Add the shrimp to the skillet. Cook for about 3 minutes, stirring occasionally, until the shrimp just turn pink and are cooked through. Be careful not to overcook.
  4. Remove the skillet from heat and set aside.

Step 3: Mix the Casserole

  1. In a large mixing bowl, combine the cooked rice, shrimp and vegetable mixture, sour cream, and cream of mushroom soup.
  2. Season with Old Bay seasoning, paprika, salt, and black pepper. Stir until evenly mixed.
  3. Add the grated cheddar cheese and mix until well incorporated.

Step 4: Bake the Casserole

  1. Transfer the mixture into the prepared baking dish, spreading it out evenly.
  2. Place the dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbling and lightly browned on top.

Step 5: Garnish and Serve

  1. Remove the casserole from the oven and let it rest for 5 minutes to settle.
  2. Garnish with chopped fresh parsley, if desired, for added freshness and color.
  3. Serve warm and enjoy!
See also  Loaded Broccoli Potato Soup

Cooking Tips

  • Rice Consistency: Ensure the rice is fully cooked and fluffy before combining with the other ingredients to avoid a mushy texture.
  • Even Cheese Distribution: Mix the cheese evenly through the mixture for consistent cheesy flavor in every bite.
  • Shrimp Timing: Cook shrimp just until they turn pink to prevent them from becoming rubbery during baking.
  • Browning Tip: For an extra golden crust, broil the casserole for the last 2-3 minutes of baking.

Substitutions and Variations

  • Alternate Proteins: Swap the shrimp for diced cooked chicken or turkey for a different flavor profile.
  • Veggie Boost: Add more vegetables like peas, celery, or mushrooms for extra nutrition and texture.
  • Cheese Options: Use a blend of cheeses such as Monterey Jack or Pepper Jack for more flavor depth.
  • Spice It Up: Add diced jalapeños or a pinch of cayenne pepper if you prefer a spicy kick.
  • Low-Fat Option: Use Greek yogurt instead of sour cream for a healthier twist.
  • Broth Variety: Substitute the chicken broth with vegetable broth for a vegetarian version (using veggie substitutes for shrimp).

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, but thaw the shrimp completely and pat them dry to prevent excess moisture in the casserole.

2. Can I make this casserole ahead of time?
Absolutely! Assemble the casserole, cover it, and refrigerate for up to 24 hours. Bake just before serving.

3. Can I freeze the casserole?
Yes, assemble the casserole without baking and freeze it covered for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

4. How do I reheat leftovers?
Reheat individual portions in the microwave or cover the entire dish with foil and warm it in the oven at 350°F for about 15-20 minutes.

5. What can I serve with this casserole?
Pair it with a fresh green salad, steamed vegetables, or garlic bread for a complete meal.

Nutritional Information (Per serving, approximate)

  • Calories: 420
  • Protein: 24g
  • Fat: 18g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sodium: 700mg

Storage

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight before reheating.
  • Reheat: Microwave individual servings or warm the entire dish in the oven at 350°F until heated through.

Conclusion

This Cheesy Shrimp and Rice Casserole is a deliciously satisfying meal that’s simple to prepare and packed with flavor. The creamy mushroom base, combined with tender shrimp, sharp cheddar, and perfectly seasoned rice, creates a dish that will impress at any dinner table.

Versatile and adaptable, this casserole allows for easy substitutions and variations, making it perfect for family meals or gatherings. Whether served fresh, made ahead, or reheated for leftovers, it delivers comfort and taste every time.

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