Creamy Shrimp Casserole

Creamy Shrimp Casserole

cutienut 0

"My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting."

Ingredients 1 h 35 m {{adjustedServings}} servings 263 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
  2. Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
  3. Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
  4. Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
  5. Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.
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Reviews 16

  1. 19 Ratings

The Irish Panhandler

I reduced the servings to 4 allowing for faster cooking time on the noodles and baking time. I used canned peas and fresh mushrooms. Also used Sea Salt instead of the Iodized type. I found this to be a tasty recipe and a definate keeper. Thanks!

Abby Gilbertson-Cottington

I made some changes because I didn't have everything on hand. I used elbow macaroni instead of egg noodles, chicken broth instead of most of the milk, Italian bread crumbs and Parmesan instead of butter crackers. I am anxious to try it again using the real ingredients, although my sub's worked deliciously!


It's a great recipe for a base but its quite bland. I added old bay to the water for the shrimp, and cooked the noodles in a separate pot. I sauteed two crushed cloves of garlic in the butter before adding the flour, and added black pepper and a dash of dehydrated onions (I have a picky eater that won't eat onions any other way). I also added parmesan to the crushed crackers too. Mega hit at my house.