Shrimp Casserole
Ingredients
8
servings
- 2 sticks butter or margarine
- 1 medium onion, chopped
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 pound peeled shrimp
- 1 can cream of mushroom or cream of shrimp soup
- 1 can cream of cheddar cheese soup
- 1 small can cream corn
- 1 can whole kernel corn, drained
- 3 cups cooked rice
Step-by-Step Instructions
- Preheat oven to 350°F.
- Sauté the onion and peppers in butter until tender, about 8-10 minutes.
- Add the shrimp, the creamed soups, and both cans of corn. Cook until the cheese is melted and shrimp turn pink, about 5 minutes.
- Stir in the three cups of cooked rice and season to taste with pepper.
- Place in a casserole dish and bake for 30 minutes at 350°F until bubbly and heated through.
Common Problems and Solutions
Q: Can I use frozen shrimp?
A: Yes, just make sure to thaw and drain them well before adding to the casserole. Pat them dry with paper towels to avoid excess moisture.
Q: Can I make this ahead?
A: Absolutely. Assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if starting from cold.
Q: The casserole seems watery. What happened?
A: This usually happens if the shrimp or corn weren't drained well, or if the rice was too wet. Make sure your cooked rice is fluffy and not mushy, and drain all canned items thoroughly.
Tips and Techniques
Use day-old rice if you have it—freshly cooked rice can make the casserole mushy. Also, don’t skip draining the whole kernel corn; that extra liquid can make the dish too soupy.
Ingredient Substitutions
- cream of mushroom soup: cream of celery or cream of chicken soup
- butter: olive oil or vegetable oil
- fresh shrimp: frozen shrimp or crawfish tails
- cooked white rice: [cooked Cajun dirty rice](/recipes/classic-cajun-dirty-rice/) for extra flavor
Equipment Needed
- large skillet or sauté pan
- 9x13 inch casserole dish
- wooden spoon
