Diary of A Recipe Collector

  • Home
  • About
  • Recipe Index
  • Instagram
  • Contact
Jul
10
2013

Shrimp Casserole

[ssba]

Every time I make this casserole, my husband walks into the kitchen and talks about how the wonderful smell of it cooking brings back so many memories of being at his grandparents’ house.  This recipe comes from a family cookbook.  It was something that my husband’s grandfather would fix for them often.

I love making it for two reasons:  1.  It’s shrimp…and I could eat shrimp at every meal being from South Louisiana and 2.  It requires no work on the stove…just mix it in a bowl, pour in a casserole and bake for an hour and a half.  The wonderful smell will fill your house with comfort!!

Recipe:
1 onion, diced
1 small green bell pepper, diced
2 to 3 stalks celery, diced
1 can French Onion Soup
1 can diced tomatoes with juice (Rotel can be substituted, but it will be a little too spicy for kids and some adults…even the Mild)
2 handfuls chopped green onions
2 lbs. small shrimp (70/90 count), peeled and deveined
1 stick butter, cut into small pieces
2 cups raw rice
1 1/2 shredded colby/jack
Salt and Pepper or Creole seasoning

Spray a 9 x 13 casserole dish with cooking spray.  Combine all ingredients except cheese in a bowl.  Pour into pan and cover with foil and bake at 350 degrees for 1 1/2 hours.  Remove foil and top with cheese.  Bake another 5 minutes and enjoy.

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Diary of a Recipe Collector! See my privacy policy for more info**
  • Bio
  • Latest Posts
  • Facebook/Pinterest/Instagram
Jaren

Jaren

I am a wife to an awesome husband, mother of four great kids, and a middle school math teacher. I love collecting recipes and cookbooks! Being able to share the things I make with others is so much fun for me. I have gotten so many cookbooks and torn so many recipes out of magazines! This is my way to really make use of them. I am starting this blog as a way to chronicle the recipes I’ve tried and pass them along. I hope everyone enjoys!!!
Jaren

Latest posts by Jaren (see all)

  • Free Easter Printables - March 28, 2023
  • Easter Bunny Bait - March 25, 2023
  • Skinny Turkey Lasagna - March 18, 2023
Jaren
Follow me on Facebook and Pinterest and Instagram.
< previous post
next post >

Comments

  1. Terry says

    July 19, 2013 at 4:47 pm

    Oh my goodness….this will be tested asap. Love everything in this recipe!!

    Reply
  2. RDFerguson says

    April 10, 2014 at 7:23 pm

    I made this tonight and we loved it but just wondered what type of rice you used? I used long grain white rice and cooked for 1 hour and 40 minutes at 350 in a gas range and the rice was still not done.

    Reply
    • Jaren says

      April 10, 2014 at 7:47 pm

      I only use medium grain rice, so that may be a factor. It is always cooked in an hour and a half. My only suggestion with long grain might be to add more liquid to the recipe. I’ve also heard of this being cooked in a rice cooker, but I do not have a large enough rice cooker to try it.

      Reply
      • RDFerguson says

        April 10, 2014 at 7:59 pm

        Thanks for letting me know, I would edit you’re recipe with that info.

        Reply
  3. Mary says

    April 16, 2016 at 1:59 pm

    I seem to have problem cooking shrimp. It always comes out rubbery and
    no taste. What brand would you recommend.
    Thank you. Mary

    Reply
    • Jaren says

      April 16, 2016 at 4:32 pm

      I use a local/regional brand to Louisiana called Big Easy Foods. Sometimes we even use fresh gulf shrimp too. That’s always nice to have!

      Reply
  4. Ted Karber Jr. says

    September 3, 2020 at 1:28 pm

    This sounds very good. I’m not a big fan of onion soup. Is there another soup which could be substituted?

    Reply
    • Diane says

      April 17, 2022 at 4:43 pm

      Can I use jumbo cooked shrimp?

      Reply
  5. Marla Miles says

    September 5, 2020 at 10:03 am

    How many count shrimp?

    Reply
    • Jaren says

      September 5, 2020 at 4:09 pm

      Hi Marla! I use 70-90 count for this recipe.

      Reply

LEAVE A COMMENT Cancel reply

Your email address will not be published. Required fields are marked *

Hello everyone!

I'm Jaren, and I am a wife to an awesome husband, mother of four great kids, and a middle school math and science teacher. I love collecting recipes and cookbooks and sharing what I make!

See our Privacy Policy

Archives

Categories

Featured

This Chicken Fajita Wedge Salad is a perfect way to enjoy fajitas in a light, healthy, and low-carb way!

Chicken Fajita Wedge Salad

Crockpot Sausage & Potatoes is such an easy dinner idea with only five ingredients! Plus it will leave your house smelling amazing as it cooks all day!

Crockpot Sausage & Potatoes

White Chicken Enchilada Pasta - A delicious pasta filled with all the wonderful flavor of white chicken enchiladas with the help of green chilies, a little sour cream, and melted jack cheese.

White Chicken Enchilada Pasta

Hot Bean & Cheese Dip - A quick oven-baked dip made with cream cheese, chili beans, salsa, and melty cheese!

Hot Bean & Cheese Dip

Strawberry Sour Cream Cake – A moist sour cream white cake filled with fresh strawberries and topped with a quick lemon glaze.

Strawberry Sour Cream Cake

Honey Mustard Chicken & Bacon Skewers - Diary of a Recipe Collector

Honey Mustard Chicken & Bacon Skewers

Favorites

Boston Cream Pie Poke Cake - Major crowd-pleasing cake filled with vanilla pudding and sweetened condensed milk and topped with a homemade chocolate frosting!!

Boston Cream Pie Poke Cake

Mini Meatloaf Pepper Rings

Mini Meatloaf Pepper Rings

One-Pot Cabbage Casserole

One-Pot Cabbage Casserole

Copycat Olive Garden Chicken Scampi

Copycat Olive Garden Chicken Scampi

Grilled Chicken & Bacon Pizza

Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce

Mini Cherry Cheesecake Trifles

Mini Cherry Cheesecake Trifles

© Jaren Dubois and Diary of a Recipe Collector 2016. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jaren Dubois and Diary of a Recipe Collector with appropriate and specific direction to the original content.

Click Here to Subscribe

Get Social with The Recipe Collector!

  • About
  • Work With Me
  • Privacy Policy
  • Contact

Copyright © 2023 · All Rights Reserved · Site by Melissa Rose Design

  • Facebook
  • Twitter
  • Pinterest
  • LinkedIn
  • Yummly