Get ready to bring the vibrant, bold flavors of Louisiana straight to your kitchen with this incredible Cajun Shrimp Casserole! This hearty dish combines succulent shrimp, tender rice, and crisp ...

Add cooked rice and shrimp to cream cheese mixture. Stir, taste and adjust seasonings. Pour into baking dish; top with cheddar cheese. Bake 30 minutes or until bubbly and heated through.

Season to taste using salt, black pepper and granulated garlic. In a large mixing bowl, combine shrimp sauce and cooked yellow rice, mixing thoroughly. Once mixed, place in a 9"x13" casserole dish.

Ingredients 1 cup rice, cooked and drained 1/2 lb. sharp Cheddar cheese, grated 2 cups cooked shrimp 4 eggs, separated 3/4 cup milk 1/4 tsp. pepper 1/4 tsp. onion salt 1/4 tsp. dillweed ...

Add the rice, 1/2 cup cheese and shrimp; stir until combined. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through.

Step 1 Preheat the oven to 375°F. Step 2 Coat a 13" x 9" baking dish with no-stick spray. Spread the rice evenly in the dish. Step 3 Warm the oil in a large no-stick skillet over medium heat. Add ...

2 pounds raw shrimp, peeled, deveined, seasoned with salt and pepper 2 cups uncooked rice, preferably long grain Preheat the oven to 350 degrees. Melt the butter in a large pot over medium heat.

Instructions In a skillet, brown your chicken and onions in 2 tablespoons of olive oil over medium-high heat until cooked almost through. Add in your 4.5-ounce can of green chilies, the 2 ...

Easy Wild Rice and Shrimp Casserole 1 can cream of mushroom soup 2 cups cooked wild rice ½ pound uncooked shrimp 1 can sliced water chestnuts ½ cup cubed cheese ½ teaspoon Worcestershire sauce ...

Mix together cooked rice, condensed cream of mushroom soup and add shrimp, shredded cheese and black pepper. Pour mixture into a greased 1 1/2 quart casserole dish. Bake for 30 to 40 minutes.

1 medium yellow onion, finely chopped 1 small to medium green pepper, finely chopped 1 pound small (40 to 50 count) shrimp, peeled and deveined 1/2 to 3/4 cup Italian bread crumbs Butter or margarine ...