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4.09 from 12 votes

Dump and Bake Shrimp and Rice Casserole

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people
Calories 352kcal
Author Blair Lonergan

Ingredients

  • 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

Instructions

  • Preheat oven to 350 degrees 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.

Notes

COOK'S TIPS AND RECIPE VARIATIONS:
  • Use any variety of cooked rice that you prefer -- wild rice, brown rice, or white rice all work well!
  • 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!
  • 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.
  • The recipe calls for cream of mushroom soup, but you can substitute with any flavor condensed soup that you prefer. Cream of celery would be another good option!
  • 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...no, thank you)! 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.

Nutrition

Serving: 1/3 of the casserole | Calories: 352kcal | Carbohydrates: 45g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 205mg | Sodium: 1052mg | Potassium: 773mg | Fiber: 1g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 19.1mg | Calcium: 235mg | Iron: 2.3mg