Shrimp and Rice Casserole

Last Christmas, Adam’s mom made this amazing shrimp casserole full of fluffy rice, bell peppers and spicy goodness that can only come from one thing. I was instantly hooked and spent the next three days eating leftovers.

I copied down the recipe, swore I would make it the following week and then promptly lost it upon returning home to California. Oops.

I found it {only} eight months later when I was cleaning out my desk drawer and stumbled not only on this recipe, but also on the chocolate pie recipe Adam made in Home Ec in high school. Apparently I am a hoarder. Of recipes! Don’t even get me started on my t-shirt collection, though. Things would get real.

This shrimp and rice casserole is incredibly easy to make—you literally just dump everything in the casserole dish (no need to even cook the rice!) and bake. It’s perfect for those busy school nights, or can be jazzed up to serve company.  I’m telling you, this dish is just amazing!!

And the three stars are…….drum roll, please……

Cream of celery soup, Ro-Tel and Cream of Chicken soup!

I know— so retro, right?! Right. But also SO delicious! Adam’s mom used french onion soup in her shrimp casserole, but after hunting for it at three grocery stores this week and coming out empty handed, I swapped it out for cream of celery and it worked great! I don’t know what it is about these old condensed soups, but they make any dish just so comforting and nostalgic, you know?

All you do here is melt a little butter in a dish then pour the rest of the ingredients on top. Raw rice and all. The rice cooks in the oven and absorbs all of the yummy sauce. I told you it was easy to make!

Now anyone want to help me clean out my t-shirt collection?

Shrimp and Rice Casserole

serves 6-8

Print this recipe!

Ingredients:

1 1/2 lbs raw shrimp, deveined with shells and tails off

2 cups raw white rice

4 tbsp butter

1 can (10.75 oz) Campbell’s Cream of Celery soup

1 can (10.75 oz) Campbell’s Cream of Chicken soup

1 can (10 oz) Ro-tel (diced tomatoes & green chilies)

1 tsp salt

1 yellow onion, diced

1 red bell pepper, diced

1/2 tsp pepper

Directions:

Preheat oven to 350 degrees.

Place the butter in a 12 x 9″ casserole dish and place dish in the oven so the butter melts. After the butter has melted at the bottom of the dish, remove from oven but keep oven on.

In a large bowl, combine the shrimp, RAW rice (do not cook first!), cream of celery soup, cream of chicken soup, Rotel, diced yellow onion, diced red pepper, salt and pepper. Stir well to combine.

Pour mixture over the melted butter. Cover dish tightly with foil and bake for 30 minutes.

After 30 minutes, stir well. Re-cover dish and cook for an additional 40-45 minutes—when done, the rice should be fluffy and have absorbed all liquid!

Serve warm.

**Will keep covered in the fridge for up to five days

Time:

1.25 hours

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Tagged as: comfort food