5 from 1 vote
Dump and Bake Shrimp and Rice Casserole
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

With just 10 minutes of prep, this Dump-and-Bake Shrimp and Rice Casserole is a delicious and easy dinner recipe for busy nights!

Course: Dinner
Cuisine: American
Keyword: shrimp and rice, shrimp and rice casserole, shrimp and rice dinner
Servings: 3 people
Calories: 352 kcal
Author: Blair
  • 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
  • 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 (frozen and thawed is fine) I used medium 41-50 count shrimp
  • ¼ cup Italian style bread crumbs
  • 1 tablespoon melted butter
  • 1 tablespoon grated Parmesan cheese
  1. Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
  2. In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
  3. In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
  4. Sprinkle breadcrumb mixture over top of the casserole.
  5. 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.
Recipe Notes


Nutrition Facts
Dump and Bake Shrimp and Rice Casserole
Amount Per Serving (1 /3 of the casserole)
Calories 352 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 205mg68%
Sodium 1052mg46%
Potassium 773mg22%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 2g2%
Protein 22g44%
Vitamin A 190IU4%
Vitamin C 19.1mg23%
Calcium 235mg24%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.