Dump-and-Bake Shrimp and Rice Casserole
Try this Dump-and-Bake Shrimp and Rice Casserole recipe.
Try this Dump-and-Bake Shrimp and Rice Casserole recipe.
- melted butter
- pepper
- 1/4 teaspoon pepper
- worcestershire sauce
- 1/2 teaspoon worcestershire sauce
- 1 tablespoon melted butter
- 1 tablespoon grated parmesan cheese
- 1
- tablespoon
- 1/2
- 2
- cups
- 1/4
- cup
- cooked rice
- teaspoon
- grated parmesan cheese
- lb.
- chopped onion
- ingredients1 (10.5 ounce) can condensed cream of m not diluted 1/2 of a small green bell pepper, diced 1 tablespoon chopped onion i use frozen pre-diced onion for a shortcut 2 cups cooked rice i used an 8.8 ounce package of uncle ben’s ready rice for a shortcut 1/2 teaspoon worcestershire sauce 1/2 teaspoo
- 1 (10.5 ounce) can condensed cream of mushroom soup not diluted 1/2 of a small green bell pepper, diced 1 tablespoon chopped onion i use frozen pre-diced onion for a shortcut 2 cups cooked rice i used an 8.8 ounce package of uncle ben’s ready rice for a shortcut 1/2 teaspoon worcestershire sauce 1/2 teaspoo
- 1 (10.5 ounce) can condensed cream of mushroom soup not diluted 1/2 of a small green bell pepper, diced 1 tablespoon chopped onion i use frozen pre-diced onion for a shortcut 2 cups cooked rice i used an 8.8 ounce package of uncle ben’s ready rice for a shortcut 1/2 teaspoon worcestershire sauce 1/2 teaspoo
- 1 (10.5 ounce) can condensed cream of mushroom soup not diluted
- (10.5 ounce) can condensed cream of mushroom soup not diluted
- 1/2 of a small green bell pepper diced
- of a small green bell pepper diced
- 1 tablespoon chopped onion i use frozen pre-diced onion for a s
- i use frozen pre-diced onion for a shortcut
- 2 cups cooked rice i used an 8.8 ounce package of uncle b
- i used an 8.8 ounce package of uncle ben’s ready r
- 1/2 teaspoon dry ground mustard
- dry ground mustard
- 1/2 lb. raw peeled and deveined shrimp (frozen and thawed
- raw peeled and deveined shrimp (frozen and thawed
- i used medium 41-50 count shrimp
- 1/4 cup italian style bread crumbs
- italian style bread crumbs
- Carbohydrate 180.16481440484 g
- Cholesterol 1393.69666646109 mg
- Fat 951.197288290765 g
- Fiber 13.6887411685583 g
- Protein 41.1710840336573 g
- Saturated Fat 385.344091473235 g
- Serving Size 1 1 recipe (2153g)
- Sodium 6442.15240808938 mg
- Sugar 166.476073236281 g
- Trans Fat 55.7623654966836 g
- Calories 9275 calories
Step-by-step
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cooked rice, cream of mushroom soup, chopped onion, diced green bell pepper, Worcestershire sauce, dry mustard, and melted butter.
- Stir in the shrimp.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top with grated Parmesan cheese and Italian-style bread crumbs.
- Bake for 20-25 minutes, or until heated through and bubbly.
My Go-To Weeknight Dinner: Dump-and-Bake Shrimp and Rice Casserole
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the household running smoothly, the last thing I want is to spend hours in the kitchen. That's why I've become a huge fan of quick, easy recipes that don't compromise on taste or nutrition. This Dump-and-Bake Shrimp and Rice Casserole is my absolute go-to weeknight meal, and I'm excited to share it with you.
The beauty of this recipe lies in its simplicity. It's truly a "dump and bake" affair – minimal prep work is required, and the result is a comforting, flavorful dish that the entire family loves. I usually use pre-cooked rice and frozen diced onions to cut down on preparation time even further, allowing me to spend less time in the kitchen and more time with my family. The shrimp adds a delightful touch of protein and a slightly sweet flavor that perfectly complements the creamy mushroom soup base. The Parmesan cheese and bread crumbs create a crispy, golden-brown topping that’s simply irresistible.
Beyond its convenience, this casserole is surprisingly versatile. Feel free to experiment with different vegetables. Adding some chopped broccoli or spinach would create a more nutrient-rich dish, while incorporating some diced tomatoes would add a vibrant pop of color and freshness. If you prefer a spicier kick, a dash of red pepper flakes would do the trick. The possibilities are endless! This recipe easily adapts to your personal taste preferences and what you have available in your pantry.
Beyond the Weeknight: This casserole is not just a weeknight savior; it’s also perfect for meal prepping. You can easily double the recipe and store the leftovers for quick lunches or dinners throughout the week. Just reheat gently in the microwave or oven, and you'll have a warm, satisfying meal ready in minutes. I often prepare a larger batch on the weekend and portion it out for busy weekdays, ensuring that even during the most hectic periods, I can still serve my family a delicious and healthy home-cooked meal.
A Taste of Home: This recipe transcends mere convenience; it’s become a staple in our home, a symbol of comfort and togetherness. The aroma of the baking casserole fills our kitchen with warmth, creating a cozy atmosphere that reminds me of simpler times. It’s more than just a meal; it's a memory, a tradition, a testament to the power of simple ingredients and the love put into preparing it. It’s a dish that reminds me that even amidst the chaos of everyday life, there's always time for a delicious, homemade meal shared with loved ones. It's a taste of home, a feeling of belonging, and a testament to the simple joys of cooking.
Making it Your Own: Remember, cooking should be fun and creative! Don't hesitate to adjust the recipe according to your preferences. If you’re not a fan of mushrooms, try substituting with cream of chicken or cream of celery soup. And if you want to make it even healthier, consider using whole-wheat bread crumbs or adding more vegetables. This recipe is a canvas for your culinary creativity – feel free to paint your own masterpiece!
I hope you enjoy this easy and delicious Dump-and-Bake Shrimp and Rice Casserole as much as my family does. Let me know in the comments how yours turned out and any variations you tried!
