Shrimp and Rice Casserole Bake


  • 1 cup white rice
  • 1 lb. medium shrimp, peeled and deveined
  • 1 tbsp. butter
  • 1 cup frozen chopped green peppers and onions
  • 1 (10 3/4 oz. can) condensed cream of chicken soup
  • 2 cups sharp Cheddar cheese, grated
  • Salt and pepper

Cook the rice according to package directions. Turn off burner and set aside.

Bring 2 cups water and 1/2 tbsp. salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft and liquid is absorbed, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

by The Savvy Kitchen