shrimp casserole
This shrimp casserole is a delightful and creamy dish that combines succulent shrimp, tender vegetables, and a crunchy topping. Perfect for a cozy dinner, it's easy to prepare and sure to please the entire family.
Equipment
- 1 large mixing bowl
- 1 medium skillet
- 1 baking dish (approximately 9x13 inches)
- 1 measuring cup
- 1 measuring spoon
- 1 oven
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup cooked rice
- 1 cup chopped bell peppers (mixed colors)
- 1 cup chopped onion
- 1 cup corn kernels (fresh or frozen)
- 2 cups cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers, cooking until softened (about 5 minutes).
- In a large mixing bowl, combine the cooked rice, sautéed vegetables, shrimp, corn, cream of mushroom soup, garlic powder, paprika, salt, and black pepper. Mix well until all ingredients are evenly coated.
- Transfer the mixture into the baking dish, spreading it out evenly. Top with shredded cheddar cheese and then sprinkle breadcrumbs over the top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley, if desired, before serving.
Notes
You can substitute the shrimp with chicken or a mix of seafood if preferred.
For added flavor, feel free to incorporate other herbs or spices such as thyme or oregano.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.