Shrimp and Wild Rice Casserole

Casseroles. Who doesn’t have at least one or two in their normal meal rotation? They are quick, versatile and filling. Casseroles became famous in the kitchen of the 50’s Mom when lighter weight metal and glass casserole dishes appeared on the market. Around the same time, condensed soups grew in popularity and casserole dishes such as tuna casserole and green bean casserole were invented. Since then there are literally thousands of recipes using condensed soups. This shrimp and wild rice casserole is my family’s favorite casserole in my meal rotation.

To try this one out for yourself, gather the following ingredients.


NOTE: I made my own cream of mushroom condensed soup to cut down on the sodium and kick up the mushroom flavor. You can see the recipe here. If you choose to do that, you will need 1 1/4 cups of the soup for this recipe. Otherwise, just use one 10 3/4 oz can from the grocery store.



Shrimp & Wild Rice Casserole


  • 1 (10 3/4) oz can cream of mushroom soup
  • 1/2 onion, chopped 
  • 4 tablespoons butter
  • 1 pound medium shrimp, peeled and deveined 
  • 1 (8 oz) box wild rice, Uncle Ben’s preferred
  • 2 cup sharp cheddar cheese, grated
  • Salt and pepper


  1. Preheat oven to 325 degrees F.
  2. Prepare the wild rice as directed on the package minus 1/4 cup of water. Set aside.
  3. Chop the onion and add it to a skillet with 2 tablespoons butter. Sauté over medium-high heat until onions are translucent and then set aside.
  4. Prep your shrimp by peeling and deveining. Cut shrimp into pieces if you prefer.
  5. Add two tablespoons of butter to the the same skillet you used for the onions and toss in the shrimp.
  6. Sauté the shrimp until it turns pink, about 2-3 minutes. It is important to watch the shrimp closely and don’t overcook them. They will turn to rubber if overcooked.
  7. In a large bowl, mix the rice, onions and shrimp until combined. Add salt and pepper to taste.
  8. Then stir in cheese. If you prefer to top the casserole with a bit of cheese, save 1/2 cup for the topping.
  9. Add the mixture to a 9×13 pan and bake for 30 minutes until bubbly.
  10. Garnish with parsley and serve warm.

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