Shrimp Casserole Southern Living
Dive into the comforting flavors of the South with this Shrimp Casserole, inspired by Southern Living's classic cooking traditions. This hearty dish combines tender shrimp, fluffy long-grain rice, and a rich blend of cream of mushroom and celery soups for an irresistibly creamy base. Sautéed onions, bell peppers, and celery add a touch of savory depth, while Cajun seasoning and paprika deliver a subtle kick of Southern spice. Topped with sharp cheddar cheese and crispy, golden panko breadcrumbs, this casserole bakes to perfection in under an hour. Perfect for family dinners, potlucks, or special occasions, this shrimp casserole is as inviting as it is satisfying. Don't forget the sprinkle of fresh parsley for a vibrant finishing touch! Keywords: shrimp casserole, Southern Living, creamy shrimp casserole, easy casserole recipes, Southern comfort food.
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Recipe Information
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups water
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1.5 pounds medium shrimp, peeled and deveined
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (10.5 ounces) condensed cream of celery soup
- 1 cup mayonnaise
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon cajun seasoning
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish and set aside.
In a medium saucepan, combine the rice and water. Bring to a boil, reduce the heat to low, and cover. Cook for 15-20 minutes or until the rice is tender and the water is absorbed. Set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion, green bell pepper, celery, and garlic. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
Add the shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink. Remove from heat and set aside.
In a large mixing bowl, combine the cooked rice, cream of mushroom soup, cream of celery soup, mayonnaise, 1 1/2 cups of the shredded cheddar cheese, cajun seasoning, paprika, salt, and black pepper. Mix well.
Gently fold the sautéed shrimp and vegetable mixture into the rice mixture until evenly combined.
Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
In a small bowl, melt the remaining 2 tablespoons of butter and mix it with the panko breadcrumbs. Spread the buttered breadcrumbs evenly over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the breadcrumbs are golden brown.
Remove from the oven and let cool for 5 minutes. Sprinkle with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 382 mg | 29% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
