SHRIMP RICE CHEESE CASSEROLE RECIPES

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MAKEOVER SHRIMP RICE CASSEROLE RECIPE: HOW TO MAK…



Makeover Shrimp Rice Casserole Recipe: How to Mak… image

The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. —Marie Roberts, Lake Charles, Louisiana

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 11

1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons butter, divided
12 ounces fresh mushrooms, sliced
1 large green pepper, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/3 cups fat-free milk
3 cups cooked brown rice
1 cup shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender. , Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add rice, 1/2 cup cheese and the shrimp; stir until combined. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 318 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 137mg cholesterol, SodiumContent 621mg sodium, CarbohydrateContent 35g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

SHRIMP CASSEROLE -- SOUTHERN LIVING RECIPE - FOOD.COM



Shrimp Casserole -- Southern Living Recipe - Food.com image

This is from Southern Living. So good. I posted as written. However, if you can actually find "cream of shrimp soup" send me some as I have never seen it. NOTE: I sub 1 can cheese soup & 1 can cream of celery for the two cans of cream of shrimp and add some extra shrimp and I think it is good! Prep time includes time to cook rice and shrimp in skillet. :) Also, I will separate this into TWO casserole dishes, then cook one all the way (follow recipe through to the end) and the other I freeze right before sprinkling with cheese. I am jsut careful to eat it within about one month since there is seafood in the casserole. Also, sometimes I make half chicken/half shrimp or one of each. When I add chicken instead of the cream of celery soup I use cream of chicken. I always use the cheese soup. Really the possibilities are endless :) Also, add some cayenne pepper if you like it spicy! We ALWAYS add cayenne!

Total Time 1 hours 5 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 13

1 1/2 cups uncooked long-grain rice
1 1/2 lbs medium shrimp, raw, peeled and deveined
1/2 cup butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup cheddar cheese, shredded
1/4 cup fine dry breadcrumb

Steps:

  • Prepare rice according to package directions.
  • Preheat oven to 350*F.
  • Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender.
  • Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
  • Combine shrimp mixture and rice.
  • Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
  • Bake for 25 minutes or until cheese is melted.
  • ENJOY! I like to serve this with french bread warm from the bread machine!

Nutrition Facts : Calories 464.2, FatContent 21.6, SaturatedFatContent 12.8, CholesterolContent 185.9, SodiumContent 1065, CarbohydrateContent 40, FiberContent 1.7, SugarContent 1.7, ProteinContent 26.3

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