Shrimp, Corn and Rice Casserole

  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m
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Le riz de maïs de crevette. C’est se bon!! Quick and easy and taste like Grandma made it!


  • 2 sticks butter
  • 1 medium onion
  • 1 small red onion chopped
  • 1 small green onion chopped
  • 1 pound peeled shrimp
  • 1 can cream of mushroom soup
  • 1 can cream of cheddar cheese soup
  • 1 (15 oz ) can whole kernel corn
  • 1 (10 oz ) can cream corn
  • 3 cups cooked rice
  • 1 tsp to 2 tsp black & red pepper to taste
  • 2 tsp garlic powder (optional)


Step 1

Sauté in butter the onions and peppers until tender. Add 1 lb peeled shrimp, cook 10 minutes. Add the cream of mushroom soup, cream of cheddar cheese soup, cream corn and the whole kernel corn (drained). Cook until cheese is melted; add seasonings to taste and place all in 10x12 or 9x13 casserole dish, then add 3 cups cooked rice. Bake at 350 degrees for 30 minutes.

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Kaplan, Louisiana Louisiana
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