Shrimp Casserole

  • Yield : 8 servings
  • Servings : 8 servings
  • Prep Time : 45m
  • Cook Time : 30m
  • Ready In : 1:15 h
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Recipe dates back 30 years. An old time favorite that’s enjoyed still. This is a very versatile dish and you can replace the shrimp with crawfish or crab meat.


  • 1 stick margarine
  • 2 celery stalks chopped
  • 1 1/2 cup chopped onion
  • 1/4 cup cracker crumbs
  • 1 large bell pepper chopped
  • 1 can mushroom soup or cream of shrimp
  • 5 cloves garlic minced fine
  • 1/2 cup water
  • 1 1/2 cups shrimp (chopped fine)
  • 4 slices bread, wet
  • 2 cups cooked rice
  • 1/4 cup pimientos chopped
  • 1/4 cup parsley
  • Black pepper and cayenne to taste
  • Salt (sparingly)
  • 1 tsp onion powder (optional)
  • 1 tsp garlic powder (optional)


Step 1

Sauté margarine, onions, bell pepper, garlic and celery for 15 minutes on low to medium heat. Add the can of mushroom soup, pimento, parsley and shrimp. Cook for 5 minutes.

Step 2

Add the bread, broken up into pieces, along with the 2 cups of cooked rice. Season with black pepper, cayenne, onion and/or garlic powder and salt. Easy on the salt as the soup provides a good deal of the salt needed for this recipe. Add water to the desired softness and simmer for 10 minutes.

Step 3

Pour in a buttered casserole dish; sprinkle with cracker crumbs. Bake at 450 degrees for 30 minutes or until the top is brown. Crabmeat or crawfish may be substituted in place of shrimp.

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