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Shrimp Rice Casserole With Veggies

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A warm and comforting shrimp rice casserole filled with tender shrimp, fluffy rice, colorful vegetables, and a creamy savory sauce topped with melted cheddar cheese. This hearty one-dish meal is perfect for busy weeknights and family dinners.

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 3 cups cooked rice
  • 1 cup broccoli florets
  • 1 cup diced carrots
  • 1/2 cup peas
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup shredded cheddar cheese
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
  2. Heat the olive oil in a skillet over medium heat. Sauté the diced onion and carrots for a few minutes until slightly softened.
  3. Add the minced garlic, broccoli florets, and peas to the skillet and cook for another 2 minutes.
  4. In a large mixing bowl, combine the cooked rice, cream of mushroom soup, milk, paprika, salt, black pepper, and half of the shredded cheddar cheese.
  5. Fold the cooked vegetables and shrimp into the rice mixture until evenly combined.
  6. Spread the mixture evenly into the prepared casserole dish.
  7. Sprinkle the remaining cheddar cheese evenly over the top.
  8. Bake for 25 to 30 minutes until the casserole is hot and bubbly and the shrimp are pink, opaque, and fully cooked.
  9. Allow the casserole to rest for a few minutes before serving.

Notes

  • Frozen shrimp can be used if fully thawed and patted dry first.
  • Long-grain white rice, jasmine rice, or brown rice all work well.
  • Cream of chicken or cream of celery soup can replace cream of mushroom soup.
  • Add bell peppers, corn, or mushrooms for extra vegetables.
  • For a spicier casserole, mix in Cajun seasoning or red pepper flakes.
  • If the casserole becomes dry during reheating, add a splash of milk.
  • The casserole can be assembled ahead and refrigerated before baking.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookedbymaya.com/shrimp-rice-casserole-with-veggies/