Dump and Bake Shrimp and Rice Casserole

4.79 from 14 votes

With just 10 minutes of prep, this easy shrimp and rice casserole is a delicious dinner recipe for busy nights!

Course Dinner

Cuisine American

Keyword shrimp and rice, shrimp and rice casserole, shrimp and rice dinner

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 352kcal

Author Blair Lonergan

1 (10.5 ounce) can condensed cream of mushroom soup, not diluted
½ of a small green bell pepper, diced
1 tablespoon chopped onion (I use frozen pre-diced onion for a shortcut and to make sure it's soft)
2 cups cooked rice (I used an 8.8 ounce package of Uncle Ben’s Ready Rice for a shortcut)
½ teaspoon Worcestershire sauce
½ teaspoon dry ground mustard
¼ teaspoon pepper
½ lb. raw peeled and deveined shrimp (I used medium 41-50 count shrimp) (frozen and thawed is fine)
¼ cup Italian style bread crumbs
1 tablespoon melted salted butter
1 tablespoon grated Parmesan cheese

Preheat oven to 350°F. Spray a 1 ½ quart baking dish with cooking spray and set aside. In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
Sprinkle breadcrumb mixture over top of the casserole. Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.

If using a package of microwaveable rice (such as Uncle Ben's Ready Rice shown here), you do NOT need to microwave the rice before adding it to the casserole. It will bake in the oven and be perfectly tender by the end!

I like to use frozen diced onion, which is a nice shortcut and also ensures that the onion is soft and tender in the finished dish.

Fresh or frozen (and thawed) shrimp are both fine to use here. The cooking time is based on medium size shrimp (41-50 count per pound), so if you use larger or smaller shrimp, you will need to adjust the cooking time accordingly.

Season the recipe to suit your preferences. For instance, add extra herbs and spices such as parsley, thyme, basil, oregano, rosemary, chives, paprika, Old Bay seasoning, Cajun seasoning, garlic powder, or crushed red pepper flakes. A squeeze of fresh lemon juice would also be great!

Keep an eye on the dish during the final few minutes of baking, because you don't want to overcook the shrimp (it will turn out tough and chewy). You know it's ready to come out of the oven as soon as the shrimp turns pink.

This small recipe serves about 2-3 people. If you are feeding a larger family, I recommend doubling the ingredients and baking the shrimp and rice casserole in a 9 x 13-inch dish.