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Savannah Shrimp and Rice Casserole

Southern comfort food at its best! This shrimp and rice casserole is creamy, cheesy, and finished with a buttery Ritz cracker topping!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 people
Calories: 450 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 tablespoon salted butter
  • 1 cup diced yellow onion
  • ½ cup diced green bell pepper
  • ½ cup diced celery
  • 2 cloves garlic, minced or pressed (about 1 teaspoon total)
  • 3 cups cooked rice
  • 1 lb. cooked shrimp, peeled and deveined
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup chicken broth
  • ¾ cup mayonnaise
  • Kosher salt and ground black pepper, to taste
  • ½ cup grated cheddar cheese
  • 1 sleeve Ritz crackers, coarsely crushed (about 30 crackers or 1 ½ cups crumbs)
  • 4 tablespoons melted butter
  • Optional garnish: chopped fresh parsley, chives, or other herbs

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Spray a 3-quart or 9 x 13-inch baking dish with cooking spray and set aside.
  2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the onion, bell pepper, and celery. Cook, stirring frequently, until the vegetables are soft, about 7-8 minutes. Add the garlic; cook for 1 more minute, stirring constantly. Remove from the heat.
  3. In a large bowl, stir together rice, shrimp, condensed soup, chicken broth, and mayonnaise. Add the cooked vegetables; stir gently to combine. Taste and season with salt and pepper, if necessary.
  4. Transfer the shrimp and rice mixture to the prepared baking dish. Sprinkle cheese on top.
  5. In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
  6. Bake, uncovered, for about 25 minutes (or until hot, bubbly, and golden brown on top).

Notes

  • Use microwaveable rice for a shortcut. If you’re using Uncle Ben’s Ready Rice, microwave the rice according to the package directions before adding it to the dish. Each pouch contains about 2 cups of rice, so you’ll need about 1 ½ packets for this recipe.
  • For another shortcut, purchase cooked shrimp from the grocery store. If starting with frozen cooked shrimp, thaw it in the refrigerator overnight before using in the dish.
  • You can thaw frozen shrimp quickly by running it under cold water in a colander for a few minutes. Pat the shrimp dry before adding it to the casserole filling.
  • Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The rest of the cooking instructions remain the same.
  • Season the filling with extra herbs or spices. Good options include chives, parsley, thyme, oregano, or basil, as well as garlic powder, onion powder, or paprika.

Nutrition Information

Serving 1/8 of the casserole Calories 450kcal (23%) Carbohydrates 29g (10%) Protein 18g (36%) Fat 29g (45%) Saturated Fat 9g (45%) Polyunsaturated Fat 11g Monounsaturated Fat 7g Trans Fat 0.4g Cholesterol 128mg (43%) Sodium 770mg (32%) Potassium 310mg (9%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 367IU (7%) Vitamin C 9mg (10%) Calcium 125mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 450

% Daily Value*

Serving 1/8 of the casserole
Calories 450kcal 23%
Carbohydrates 29g 10%
Protein 18g 36%
Fat 29g 45%
Saturated Fat 9g 45%
Polyunsaturated Fat 11g 65%
Monounsaturated Fat 7g 35%
Trans Fat 0.4g 20%
Cholesterol 128mg 43%
Sodium 770mg 32%
Potassium 310mg 7%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 367IU 7%
Vitamin C 9mg 10%
Calcium 125mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.