The Irresistible Shrimp and Rice Casserole That Disappears in Minutes
Some dishes earn a permanent spot in your recipe rotation, and this golden, bubbling shrimp and rice casserole is absolutely one of them. With a beautifully crisp, cheesy top crust hiding tender shrimp and perfectly seasoned rice underneath, it’s the kind of comfort food that makes everyone at the table reach for seconds before the first serving has even been finished. It’s no wonder this one gets made over and over again throughout the year — it’s simply that good.
Whether you’re feeding a hungry family on a weeknight or bringing something impressive to a potluck, this casserole delivers every single time. The best part? It comes together with simple, pantry-friendly ingredients and very little fuss. Once you make it once, you’ll understand why the dish always comes back spotless.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups cooked long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup diced green onions
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1 cup buttery cracker crumbs or seasoned breadcrumbs
- 3 tablespoons unsalted butter, melted
Method
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