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.
Oh my goodness….this will be tested asap. Love everything in this recipe!!
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.
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.
Thanks for letting me know, I would edit you’re recipe with that info.
I seem to have problem cooking shrimp. It always comes out rubbery and
no taste. What brand would you recommend.
Thank you. Mary
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!
This sounds very good. I’m not a big fan of onion soup. Is there another soup which could be substituted?
Can I use jumbo cooked shrimp?
How many count shrimp?
Hi Marla! I use 70-90 count for this recipe.