Description
A creamy, cheesy, and comforting shrimp casserole that wraps tender rice, juicy shrimp, and a buttery breadcrumb topping into a baked dish of cozy flavor. Perfect for weeknights or sharing at potlucks.
Ingredients
Units
Scale
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1 cup sliced mushrooms
- 1 cup breadcrumbs
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine sour cream, mayonnaise, garlic powder, paprika, salt, and pepper.
- Add cooked rice, chopped celery, onion, mushrooms, and raw shrimp. Mix until well combined.
- Spoon the mixture into the prepared baking dish and spread evenly.
- Sprinkle shredded cheddar evenly over the top.
- In a small bowl, combine breadcrumbs and melted butter. Stir until moistened.
- Scatter the buttery breadcrumb mixture over the cheese layer.
- Bake uncovered for 25–30 minutes, or until golden brown and bubbly around the edges.
- Let the casserole rest for 5 minutes before serving.
Notes
Use pre-cooked rice and pat shrimp dry to prevent excess moisture. Let the casserole rest before serving for better texture. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven at 325°F or in the microwave in 1-minute intervals.
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 2g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 165mg
