Shrimp, Corn and Rice Casserole

8 servings Prep: 15 m Cook: 40 m Total: 55 m Beginner
5.0/5 (4)
Le riz de maïs de crevette. C’est se bon!! Quick and easy shrimp casserole with sweet corn, creamy cheese soup, and fluffy rice that tastes like Grandma made it. This one-dish wonder combines tender shrimp, two kinds of corn, and savory seasonings for pure comfort food.

Ingredients

8 servings
  • 2 sticks butter
  • 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 soup
  • 1 can cream of cheddar cheese soup
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (10 oz) can cream corn
  • 3 cups cooked rice
  • 1 to 2 tsp black pepper and red pepper to taste
  • 2 tsp garlic powder (optional)

Step-by-Step Instructions

  1. Preheat oven to 350°F. In a large skillet, melt the butter over medium heat. Add the chopped onions and bell peppers and sauté until tender, about 5-7 minutes.
  2. Add the peeled shrimp to the skillet and cook for about 10 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
  3. Stir in the cream of mushroom soup, cream of cheddar cheese soup, cream corn, and drained whole kernel corn. Cook over medium heat, stirring frequently, until the cheese is melted and everything is well combined, about 5 minutes.
  4. Add black pepper, red pepper, and garlic powder to taste. Mix well.
  5. Place the 3 cups of cooked rice in a greased 10x12 or 9x13 inch casserole dish. Pour the shrimp and corn mixture over the rice and stir gently to combine.
  6. Bake uncovered at 350°F for 30 minutes until bubbly and heated through.

Common Problems and Solutions

Q: Can I use frozen shrimp?

A: Yes, just make sure to thaw them completely and pat dry before cooking. Frozen shrimp will release more water, so drain any excess liquid from the pan before adding the soups.

Q: My casserole turned out watery. What happened?

A: Make sure to drain the whole kernel corn well, and don't skip cooking the shrimp mixture on the stovetop first. This helps evaporate excess moisture. Also, use day-old cooked rice if possible—it's drier and absorbs liquid better than freshly cooked rice.

Q: Can I make this ahead?

A: Absolutely! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the fridge.

Tips and Techniques

Day-old rice works better than fresh for this casserole—it’s drier and won’t make the dish mushy. If your rice is freshly cooked, spread it on a baking sheet to cool and dry out for 10-15 minutes before using. Don’t skimp on the butter—it adds richness and helps everything come together.

Ingredient Substitutions

  • cream of cheddar cheese soup: cream of celery soup plus 1 cup shredded cheddar
  • whole kernel corn: 1.5 cups fresh or frozen corn kernels
  • shrimp: crawfish tails or lump crab meat
  • bell peppers: the traditional trinity: 1 stalk celery, diced, with the onions

Equipment Needed

  • Large skillet or sauté pan
  • 9x13 inch or 10x12 inch casserole dish
  • Wooden spoon for stirring

Historical Context

Casseroles became popular in Louisiana kitchens in the mid-20th century when canned cream soups made it easy to create rich, satisfying dishes. This recipe combines that convenience with traditional Cajun ingredients—shrimp, the trinity of vegetables (here adapted with bell peppers), and rice—creating a bridge between old-world cooking and modern ease.