Description
Shrimp Casserole brings together creamy, cheesy goodness that hugs your taste buds with pure Southern comfort. Baked until golden and bubbling, this casserole delivers a hearty meal guaranteed to satisfy your dinner cravings.
Ingredients
Scale
Main Ingredients:
- 1 pound shrimp
- 1 cup rice
- 1 cup cream of mushroom soup
- 1 cup shredded cheddar cheese
Creamy and Seasoning Components:
- ½ cup sour cream
- ½ cup green onions
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Topping:
- 1 cup crushed crackers
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F and grab a 9×13 inch baking dish. Lightly coat the dish with cooking spray to prevent sticking.
- Rinse 1 pound of fresh shrimp under cold water or completely thaw frozen shrimp. Pat the shrimp dry with paper towels.
- Cook 1 cup of rice according to package instructions and let it cool slightly.
- In a large mixing bowl, combine the shrimp with 1 cup cooked rice, 1 cup cream of mushroom soup, and ½ cup sour cream.
- Add ½ cup chopped green onions, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon black pepper to the mixture. Stir until everything is well incorporated.
- Fold in ½ cup of shredded cheddar cheese, mixing gently to distribute evenly.
- Pour the entire mixture into the prepared baking dish, spreading it out in an even layer.
- Crush 1 cup of crackers into small pieces. Melt 2 tablespoons of butter and mix with the crushed crackers.
- Sprinkle the remaining ½ cup of cheddar cheese over the casserole.
- Top the casserole with the buttered cracker crumbs, covering the surface completely.
- Bake in the preheated oven for 25-30 minutes, until the top turns golden brown and the edges are bubbling.
- Remove from the oven and let the casserole rest for 5 minutes before serving to allow the dish to set.
Notes
- Choose large or jumbo shrimp for the best texture and flavor in the casserole.
- If using frozen shrimp, drain thoroughly to prevent excess water from making the dish watery.
- Crush crackers into fine, even crumbs to create a crispy, uniform topping that browns beautifully.
- For a gluten-free version, swap regular crackers with gluten-free alternatives and use cornstarch instead of flour in the soup base.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 438 kcal
- Sugar: 2 g
- Sodium: 590 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 27 g
- Cholesterol: 145 mg