This cheesy Shrimp Casserole Recipe is a delicious combination of cheese, shrimp and wild rice in cream of mushroom soup, that can be served at a party or a weeknight family meal.

cheesy Shrimp Casserole easy meatless dinner for the family

Cheesy Shrimp Casserole

This cheesy Shrimp Casserole is comfort food at it’s finest. It’s creamy, cheesy, and packed full of tender shrimp…what more could you ask for in a casserole??

In my house this is a casserole we make a couple of times a year, usually for Christmas Eve and/or New Year’s Eve. The shrimp makes it feel a little decadent and fancy so it’s perfect for parties or special occasions but it’s such a simple casserole recipe to make that it works just as well as a weeknight family dinner.

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meatless Shrimp Casserole with rice

What is in Shrimp Casserole?

  • Shrimp – For this recipe you’ll use medium size shrimp that have been peeled and have the tails removed.
  • Long Grain & Wild Rice blend – A rice blend like this will usually come in a box. You’ll follow the package instructions for cooking it.
  • Cream of Mushroom Soup – Good old cream of mushroom soup. It is a staple of easy casserole recipes!
  • Cheddar Cheese – You can use mild or sharp cheddar cheese for this recipe but I prefer sharp.
  • Spices – Old Bay seasoning, onion powder, and salt, are mixed together to take this casserole to the next level.
cheesy Shrimp Casserole for Lent dinner

How to Make Shrimp Casserole

  1. Preheat oven to 350° F.
  2. Cook wild rice according to instructions on the package.
  3. In a separate pot boil water and add shrimp cooking, cooking for 3 – 4 minutes or until shrimp are cooked through. Drain shrimp.
  4. Combine cooked rice, cooked shrimp and remaining ingredients in one bowl stirring to mix it together thoroughly.
  5. Spoon the mixture into a greased 13 x 9 inch casserole dish.
  6. Place the dish in the oven and bake for 30 minutes or until cheesy is melted and bubbling.
  7. Remove and serve.
cheesy Shrimp Casserole with rice

When the casserole comes out of the oven get ready to dig in! The tender shrimp is baked into a sea of creamy, cheesy, rice, and that little addition of Old Bay seasoning gives it just a little kick of flavor. Grab a fork and dig in!

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Servings: 10
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

Cheesy Shrimp Casserole

This cheesy shrimp and rice casserole makes a delicious family dinner or a small dish to serve at a holiday party.
cheesy Shrimp Casserole easy meatless dinner for the family
Print Recipe
4.15 from 7 votes

Ingredients

  • 1 pound Shrimp, medium size, peeled, tail-off
  • 1 (12 ounce) package Long Grain & Wild Rice Blend
  • 1 (10.5 ounce) can Cream of Mushroom soup
  • 2 cups Cheddar cheese, shredded
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons Onion powder
  • 1 teaspoon Salt

Instructions

  • Preheat oven to 350° F.
  • Cook wild rice according to instructions on the package.
  • In a separate pot boil water and add shrimp cooking, cooking for 3 – 4 minutes or until shrimp are cooked through. Drain shrimp.
  • Combine cooked rice, cooked shrimp and remaining ingredients in one bowl stirring to mix it together thoroughly.
  • Spoon the mixture into a greased 13 x 9 inch casserole dish.
  • Place the dish in the oven and bake for 30 minutes or until cheesy is melted and bubbling.
  • Remove and serve.

Nutrition

Calories: 474kcal, Carbohydrates: 45g, Protein: 36g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 156mg, Sodium: 3215mg, Potassium: 650mg, Fiber: 3g, Sugar: 1g, Vitamin A: 243IU, Vitamin C: 2mg, Calcium: 255mg, Iron: 4mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: shrimp and rice recipe, shrimp and wild rice casserole, shrimp casserole

This recipe was originally published on December 23, 2014. It was republished with an updated recipe and photos on January 29, 2020.