Shrimp and Wild Rice Casserole

  • Yield 12 servings

This casserole freezes well.

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.


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



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