Shrimp Louisiane Casserole

Gloria 0

"Shrimp, green bell pepper, and shrimp combine with cream of mushroom soup in this tasty, Southern-inspired casserole."


1 h 10 m servings 421 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 827 mg
  • 33%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  2. Preheat an oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish. Combine the bread and milk in a mixing bowl; set aside.
  3. Melt the margarine in a skillet over medium heat. Stir in the garlic, onion, and bell pepper until the vegetables begin to soften, about 3 minutes. Add the shrimp, and cook until the shrimp are no longer translucent, about 3 minutes more. Stir the shrimp and rice into the soaked bread along with the cream of mushroom soup, parsley, and lemon juice. Pour this mixture into the prepared baking dish. Sprinkle with paprika.
  4. Bake in the preheated oven until the top is golden brown, and the casserole is hot and bubbly, about 30 minutes.
  • profile image

Your rating



  1. 5 Ratings


I did not care for this recipe.

I did not care for this.

Very bland dish. Only the shrimp taste good, but that's just the shrimp, not the recipe.