Shrimp and Wild Rice Casserole

  • Yield: 12 servings

Deveining shrimp is a matter of personal preference. Generally, small and medium shrimp do not need deveining except for cosmetic purposes. However, the veins of larger shrimp should usually be removed.


1/4cup (1/2 stick) butter
4-- green onions with tops, chopped
1clove garlic
1small green bell pepper, chopped
2packages long grain and wild rice
2pounds shrimp, cooked, shelled and deveined
2cans (10 ounce) condensed cream of chicken soup
1cup mayonnaise
1small jar chopped pimento
1can (16 ounce) green beans, drained
1can (15 ounce) water chestnuts, drained and sliced
1cup (4 ounces) shredded Monterey Jack cheese
1cup (4 ounces) shredded Cheddar cheese
1/2cup (2 ounces) grated Parmesan cheese
dash Tabasco sauce
dash Worcestershire sauce
-- Salt and pepper to taste
1cup buttered bread crumbs


  1. Melt the butter in a saucepan. Saute the green onions, garlic and bell pepper in the hot butter until tender.
  2. Cook the rice using the package directions.
  3. Combine the shrimp, rice, soup, mayonnaise, pimento, green beans, water chestnuts, Monterey Jack cheese, Cheddar cheese, Parmesan cheese, Tabasco sauce, Worcestershire sauce, salt and pepper in a bowl and mix well.
  4. Spoon into a greased 9×13-inch baking dish. Top with the bread crumbs. Bake at 350 degrees for 30 minutes.

Recipe reprinted with permission from The Junior League of Lubbock., A Pefect Setting, (The Junior Leage of  Lubbock, 2005)