Shrimp and Rice Casserole Bake with Cheddar

40 mins
Serves 5
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Directions

  1. 1Cook the white rice according to package directions until tender and fluffy.
  2. 2Let the cooked white rice rest briefly so the grains stay light and separate before folding into the casserole.
  3. 3Bring 2 cups water and 1/2 tbsp salt to a gentle boil in a medium saucepan.
  4. 4Add the shrimp for 1 minute, just until they turn pink, then drain immediately.
  5. 5Melt the butter in the same saucepan over medium heat.
  6. 6Incorporate the green peppers and onions, then sauté for about 5 minutes until fragrant, softened, and free of excess moisture.
  7. 7Preheat the oven to 325°F.
  8. 8Lightly coat a 9 inch square glass casserole dish with vegetable spray.
  9. 9In a large bowl, combine the rice, cream of chicken soup, 1 1/2 cups Cheddar, shrimp, and vegetables.
  10. 10Season the mixture with salt and pepper.
  11. 11Spread the mixture evenly into the prepared dish.
  12. 12Scatter the remaining 1/2 cup Cheddar over the surface.
  13. 13Bake for 30 minutes until the casserole is bubbling, creamy, and lightly golden on top.

Ingredients

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

Equipment

medium saucepanoven9 inch square glass casserole dishlarge bowl

Tips

  • Let the cooked white rice rest briefly so the grains stay light and separate before folding into the casserole.
  • Poach the shrimp for only 1 minute until they turn pink to keep them delicate and tender.
  • Sauté the green peppers and onions until fragrant, softened, and free of excess moisture.