Name: Cheesy Veggie, Rice and Shrimp Casserole
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 medium onion, chopped; 1 cup diced celery; 4 oz sliced mushrooms (fresh or canned); 2 garlic cloves, minced; 5 sweet mini peppers 1 large green pepper, chopped; 3 cups fresh broccoli florets (about 2 heads); 1 pound cooked medium shrimp, peeled and deveined (tails removed); 1/4 cup all-purpose flour; 1/2 cup sour cream; 1/2 cup mayonnaise; 1/8 teaspoon freshly grated nutmeg; 2 tablespoons butter, divided; 1 medium onion, chopped; 3/4 teaspoon salt; 1/8 teaspoon black pepper; 1/8 teaspoon cayenne pepper; 1-1/3 cups milk; 3 cups cooked rice; 1 cup panko (Japanese breadcrumbs); 2 cups (8 oz.) shredded extra-sharp Cheddar cheese, divided; Optional: Parsley flakes for garnish

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This OUTSTANDING cheesy, ooey-gooey shrimp and veggie-packed casserole make a RELAXED and delicious family dinner or holiday buffet.

Casserole or Hotdish?

As much as I love seasonal recipes, you can never go wrong with a yummy, hardy casserole. Casseroles know no season! In Minnesota, where I grew up, we called them “hotdish” as did most North Dakota. A traditional hotdish consists of a can of cream of mushroom soup that binds three essential components: starch, protein, and vegetable. Casserole is the French word for saucepan but morphed into a cooking term broadly used for many recipes cooked in the oven in a large deep pan. As this recipe does NOT have cream of mushroom soup, I opted to call it a casserole.

mayo and sour cream in measuring cups — Mayonaisse and sour cream provide creaminess and tang.

Oh, don’t get me wrong. Just because this doesn’t have a can of cream soup does not make this any healthier (although it cuts down on added sodium)! Instead of the soup, the creaminess comes from a half cup each of mayo and sour cream. The richness and creaminess of these ingredients give this dish a delicious flavor that cream soup can’t match.

Veggies galore!

cutting board with chopped vegetables — Allow time for prepping the veggies

This casserole is power-packed with vegetables! I chose a combination of colors, textures, and flavors that meld together brilliantly. Feel free to mix and match the veggies to your taste. Carrots would be a great addition or substitution. I’m not a huge fan of peas in casseroles (it’s a thing with me), but they would also work well. Give yourself ample time to prep the veggies. Depending on your chopping skills, this can take anywhere from 15 – 30 minutes.

Pre-cut veggies will speed things up, as well as using frozen or canned vegetables. While I’m a huge advocate for fresh veggies, I used canned mushrooms – you can’t tell the difference.

Time saver: Cooked Frozen Shrimp

shrimp in water and on paper towel — Thaw frozen shrimp, remove tails and pat dry

Frozen shrimp is a staple in my freezer. It’s low in calories and fat and thaws quickly. I use cooked, peeled, and deveined frozen shrimp (buy it when it’s on sale.) I thawed it in cold water while prepping the veggies.

Chicken works great in this recipe if you’re not a shrimp person. Store-bought rotisserie chicken is perfect for this! Ham also works. There’s virtually nothing that you can’t throw into a casserole!

Broccoli Tip

broccoli in strainer — Microwave the broccoli and rinse in COLD water

Along with chopping the veggies and prepping the shrimp, the broccoli needs blanching. It’s a quick and easy process. Place the chopped broccoli in a microwave-safe bowl or large measuring cup with a splash of water. Nuke it for about 2 minutes until it’s bright green. Give it a rinse under COLD water and let it drain. Blanching prevents the broccoli from turning an ugly, dull green color. If you’re in a hurry, you can skip this step and saute the broccoli with the other veggies, but it’s not going to look very appetizing.

Putting it all together

The casserole is assembled on the stove before baking in the oven

Saute all the other vegetables in a large skillet with some butter; when they are tender, add the flour and seasoning. The sauce comes together when the milk is gradually stirred in and cooked for a couple of minutes. Then everybody joins the party – add the rice, mayo, sour cream, shrimp, half the cheese, and the blanched broccoli.

casserole in pan — Bake in 9×13 baking dish sprayed with non-stick

Pour the mixture into the prepared baking pan and cook in a preheated 350˚F oven for 30 minutes or so.

Final step

Casserole with crumb topping — Panko crumbs and cheese create a crunchy topping.

Remove from the oven, sprinkle on the breadcrumb/cheese mixture, and pop under the broiler until golden brown – about 2 minutes. Sprinkle with parsley flakes, if desired. This hearty casserole will easily feed eight people or make enough for two dinners for four.