Shrimp Rice Casserole with Cheese Recipe

If you’re on the hunt for a cozy, comforting dish that’s both hearty and cheesy, you’re in for a treat with my Shrimp Rice Casserole with Cheese Recipe. I absolutely love how this casserole combines tender shrimp, creamy cheese sauce, and fluffy rice into one satisfying bake that’s perfect for weeknights or when you want to impress without the fuss. Stick around because I’m sharing all my best tips to help you nail this fan-freaking-tastic dish every time!

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Ingredients You’ll Need

Every ingredient here works beautifully to create layers of flavor and texture — from the earthy mushrooms to the sharp Cheddar cheese that gives this casserole its irresistible melty finish. When shopping, grab fresh shrimp and good-quality cheese for the best result.

• White Rice: I recommend using long-grain white rice for fluffy, separate grains that won’t turn mushy in the casserole.
• Butter: Adds richness; softened butter works best to sauté veggies and build the cheese sauce base.
• Onion: Yellow or white onions both work; they bring sweetness when caramelized gently.
• White Mushrooms: I love slicing them thin so they cook evenly and blend into the texture perfectly.
• Garlic: Fresh minced garlic boosts the flavor of your cheese sauce exponentially.
• All-Purpose Flour: This is our thickener for the cheese sauce — make sure to cook it a bit first to avoid a raw flour taste.
• Milk: Whole milk or 2% works best to keep the sauce creamy without being too heavy.
• Sharp Cheddar Cheese: Use good-quality shredded cheese for melting; the sharpness really balances the creamy sauce.
• Old Bay Seasoning: My secret little punch of flavor — it pairs wonderfully with shrimp and cheese.
• Salt and Pepper: Season well! These simple seasonings bring everything together.
• Green Peas: Fresh or frozen adds a sweet pop and a bit of freshness to the casserole.
• Cooked Shrimp: Deveined and shelled, and you can use leftover shrimp or freshly cooked.

Variations

I’m all about making this shrimp rice casserole your own. Whether you want to swap out veggies or try a different kind of cheese, I encourage you to experiment — that’s part of the fun in cooking, right?

• Veggie Upgrade: I’ve tossed in chopped bell peppers, spinach, or even roasted corn to add color and extra nutrients — it’s always a hit.
• Dairy-Free Version: Use a plant-based milk and vegan cheese for a creamy dairy-free casserole that’s just as comforting.
• Spice It Up: For a little heat, add a pinch of cayenne pepper or some chopped jalapeños to the cheese sauce — my family goes crazy for this twist.
• Seafood Swap: If you want to mix it up, cooked crab meat or even cooked chicken works well in place of shrimp.

How to Make Shrimp Rice Casserole with Cheese Recipe

Step 1: Sauté Your Veggies and Prepare Rice

Start by cooking your rice according to the package directions — aim for fluffy, fully cooked grains without sticking together. While that’s happening, melt butter in a large skillet over medium heat and sauté your chopped onions and sliced mushrooms until they’re soft and fragrant. This step really deepens the flavor foundation of the dish. Once done, stir the cooked rice into the veggies, then transfer everything into a large mixing bowl. Trust me, combining the warm rice with the sautéed vegetables now makes the casserole better blended in the end.

Step 2: Whip Up That Divine Cheese Sauce

In a saucepan over medium heat, melt butter and cook minced garlic gently for about two minutes—it’s important not to let it brown or burn here. Next, stir in the flour and keep stirring for two minutes until you notice a fragrant, slightly toasted aroma—this cooks out the raw flour taste. Slowly whisk in the milk, making sure to avoid lumps, then keep stirring the mixture for 5 to 6 minutes until it thickens into a creamy sauce. This step is a little patience game but absolutely worth it. Once thickened, stir in your shredded sharp Cheddar cheese, Old Bay seasoning, and a pinch of salt and pepper, tasting as you go. Finally, add the peas and allow them to tenderize in the sauce before folding in the cooked shrimp. Once combined, remove from heat.

Step 3: Assemble and Bake Your Casserole

Pour the luscious cheese sauce over your rice and vegetable mixture in the bowl, stirring gently but thoroughly to ensure every grain is coated in cheesy goodness. Transfer this mixture to your greased 9×13-inch baking dish and smooth the top. Bake uncovered at 350°F for 30 minutes until the casserole is bubbly and lightly golden around the edges. Then, sprinkle the remaining cup of shredded sharp Cheddar cheese evenly over the top and return it to the oven for an additional 5 minutes — this last step guarantees a beautifully melted, golden cheese topping. Let it cool for about 5 minutes before serving to let it set slightly for easier scooping.

How to Serve Shrimp Rice Casserole with Cheese Recipe

Garnishes

I like to sprinkle fresh chopped parsley or chives on top for a fresh, bright pop of color and flavor. A squeeze of fresh lemon just before serving lifts the richness and pairs beautifully with the seafood.

Side Dishes

To round out the meal, my go-to sides are simple—like a crisp green salad with a light vinaigrette or roasted asparagus. Sometimes we add garlic bread for an extra indulgent touch that the whole family adores.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins and topped each with a parmesan crisp or a sprinkle of paprika for a classy touch. It instantly feels like a dish made with love and attention.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in an airtight container in the fridge and find it stays fresh for up to 3 days. Reheating works best in the oven or covered in the microwave to keep it moist and cheesy.

Freezing

Freezing works well too—just bake the casserole, let it cool completely, then portion it out into freezer-safe containers. When thawed and reheated, it retains its creamy texture surprisingly well, making it a lifesaver for busy weeks.

Reheating

I usually reheat leftovers in a 350°F oven, covered with foil to keep moisture in, for about 15-20 minutes. This method helps restore that fresh-baked flavor and prevent the shrimp from drying out.

FAQs

Final Thoughts

This Shrimp Rice Casserole with Cheese Recipe has earned a permanent spot in my dinner rotation because it’s just so reliably delicious and easy to make. Whether you’re feeding your family or having guests over, the creamy cheese sauce with shrimp and veggies never fails to impress. Give it a try, tweak it to your liking, and I bet you’ll find yourself making it again and again — just like I do!

Shrimp Rice Casserole with Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 125 reviews

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

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Description

This comforting Shrimp Casserole features a creamy cheddar cheese sauce with green peas, layered over a bed of rice mixed with sautéed onions and mushrooms, then baked to bubbly perfection and topped with melted sharp cheddar cheese. A perfect family-friendly dish that combines tender shrimp with savory vegetables in a rich, cheesy casserole.

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Ingredients

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Rice Mixture

• 1 1/2 cups uncooked white rice (about 4 1/2 cups cooked rice)
• 1 tablespoon butter
• 1 cup chopped onion
• 1 pound white mushrooms, washed and sliced

Cheese Sauce with Green Peas

• 1/4 cup butter
• 1 tablespoon minced garlic
• 1/4 cup all-purpose flour
• 2 1/2 cups milk
• 2 cups shredded sharp Cheddar cheese
• 1 teaspoon Old Bay Seasoning, to taste
• 1/4 teaspoon salt, add more to taste
• 1 pinch black pepper, or more to taste
• 1 cup green peas, fresh or frozen
• 1 pound cooked shrimp, deveined and shelled

Topping

• 1 cup sharp Cheddar Cheese, shredded

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 °F. Grease a 9×13 baking pan and set aside to prevent sticking and ensure even baking.
2. Cook Rice: Cook the rice according to package instructions until tender and fluffy, then set aside.
3. Sauté Vegetables: In a large skillet, melt 1 tablespoon butter and fry the chopped onions and sliced mushrooms over medium heat until they become soft and cooked through. Stir in the cooked rice, mixing the vegetables and rice completely. Remove from heat and transfer the mixture to a large bowl.
4. Start Cheese Sauce: In a large saucepan over medium heat, melt 1/4 cup butter. Add the minced garlic and cook for about 2 minutes to release its fragrant aroma without browning.
5. Add Flour: Sprinkle in the all-purpose flour and cook, stirring continuously for about 2 minutes, until the mixture smells nutty and lightly browned, similar to baked pie crust.
6. Incorporate Milk: Gradually pour the milk into the flour mixture while whisking rapidly to prevent lumps from forming, creating a smooth sauce base.
7. Thicken Sauce: Continue cooking the sauce, stirring frequently for 5 to 6 minutes until it thickens to a creamy consistency.
8. Add Cheese and Seasonings: Stir in the shredded 2 cups sharp Cheddar cheese, Old Bay seasoning, salt, and black pepper. Cook until the cheese is fully melted and the sauce is smooth. Taste and adjust seasonings as needed. Mix in the green peas and cook until tender, then fold in the cooked shrimp and remove from heat.
9. Combine and Transfer: Pour the cheese sauce with shrimp and peas over the rice and vegetable mixture in the bowl. Mix thoroughly to combine all ingredients evenly. Transfer the combined mixture into the prepared baking pan and spread it out evenly.
10. Bake and Add Topping: Bake the casserole in the preheated oven for 30 minutes until the dish is bubbling around the edges. Remove from oven, sprinkle the remaining 1 cup shredded sharp Cheddar cheese evenly on top, and bake for an additional 5 minutes until the cheese is melted and lightly golden.
11. Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes to set before serving. Enjoy your warm, cheesy shrimp casserole!

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Notes

• Adjust the seasonings to your liking to tailor the dish to your taste preferences.
• You can add in cooked vegetables of your choice such as bell peppers, zucchini, or broccoli for extra flavor and nutrition.
• This recipe is a great way to use up leftover cooked rice; be sure to measure about 4 1/2 cups cooked rice for best results.

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Nutrition

• Serving Size: 1 serving (approx. 1/6 of casserole)
• Calories: 430 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 43 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 155 mg