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
- Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish and set it aside.
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, and mayonnaise. Stir until smooth and well blended.
- Add the cooked rice, green onions, celery, bell pepper, and garlic to the bowl. Mix everything together until evenly combined.
- Fold in the shrimp, half of the shredded cheddar cheese, thyme, parsley, onion powder, salt, black pepper, and cayenne if using. Stir gently so the shrimp are distributed throughout the mixture without breaking apart.
- Transfer the mixture into your prepared baking dish and spread it out into an even layer.
- Sprinkle the remaining cheddar cheese over the top of the casserole.
- In a small bowl, mix the cracker crumbs or breadcrumbs with the melted butter until the crumbs are well coated. Spread this mixture evenly over the top of the cheese layer.
- Bake uncovered in the preheated oven for 35 to 40 minutes, or until the top is deep golden brown and the casserole is bubbling around the edges.
- Remove from the oven and allow to rest for about 5 minutes before serving. This helps the casserole set slightly and makes it easier to scoop.
Tips for the Best Results
Use fresh or thawed shrimp that have been patted completely dry before adding them to the mixture. Excess moisture can make the casserole watery rather than creamy and thick. If you prefer a little more heat, a few dashes of hot sauce stirred into the base mixture work wonderfully alongside the cayenne.
Leftover cooked rice works perfectly here, and this is actually a brilliant recipe to make on days when you have rice sitting in the fridge. Day-old rice holds its texture better during baking and won’t turn mushy in the creamy sauce.
Make-Ahead and Storage
You can assemble this casserole up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate it until you’re ready to bake. Just add an extra 5 to 10 minutes to the baking time if going straight from the fridge to the oven. Leftovers keep well in an airtight container in the refrigerator for up to three days and reheat beautifully in the oven or microwave.
