Spicy Shrimp & Rice Casserole

This dish is full of flavor and is so easy to make. It came together in no time so it makes a good weeknight dinner paired with a salad, or something quick to make on a weekend. Don't let the spicy title fool you, it does have just a little heat but both of my girls ate this very well, they actually added some shredded cheese into theirs and they both had seconds. I think adding the cheese tones it down some.

Spicy Shrimp & Rice Casserole

 

What You Need:

1lb Shrimp, peeled, tail off (raw/cocktail/small/medium)

1 1/2 cup rice (uncooked)

3 tbsp. butter/margarine

1 can Cream of Chicken

1 can Cream of Celery

1 can Rotel

1 small Onion, chopped

1/2 Bell Pepper, chopped

Salt, Pepper, Garlic Powder to taste

Directions:

Preheat oven 350-375 degrees

In a large bowl combine shrimp, rice,

soups, Rotel, bell pepper, onion and season to taste.

Mix well

In a baking dish add in butter/margarine put into oven to melt butter

Remove from oven

Add in shrimp mixture over the melted butter

Cover w/ foil bake for 30 minutes

Remove and stir well

Cover and bake for additional 45 minutes, until rice is done

( Serve w/ shredded cheese optional)

Last Foodie Blog

I will be doing my Recipes going forward over on my main blog The Williams Family. You can read more about why here.

I found the original recipe on Paula Deens website and just tweaked it a little bit.

This would make a easy weeknight dinner, so this is my version below.

It will not disappoint!!



Sausage and Rice Casserole

What You Need:

2 Cups of White Rice (I used 2 1/2 cups)

1 pound Breakfast Sausage (I used Owens)

1 small yellow onions, chopped

1 can cream of mushroom soup

4 tbsp {1/2 stick} butter/ margarine (melted-I used 5 tbsp)

Directions:

Preheat oven to 350-400 degrees

Cook rice according to directions (Boil water add rice until desired tenderness)

In a skillet over medium/high heat, cook sausage until done & drain.

Combine all ingredients EXCEPT butter & pour into casserole dish. Melt butter and pour evenly over top of mixture.

Bake until bubbly, about 25-30 minutes.

Shrimp & Wild Rice Casserole

I made Shrimp Casserole for New Years this recipe is a for sure hit with everyone. It taste amazing and is so easy to make. I also featured it on my family blog as well.

What you Need:

1 box (8oz) Wild Rice

1 pound small/medium shrimp, peeled and deveined-tail off

2 tablespoons  butter

1/2 bell pepper, seeded and chopped

1/2 onion, chopped

1 can of Cream of  Mushroom soup

2 cups shredded Cheese (I used Monterrey/ Colby)

Salt/ Pepper/ Garlic Powder (season to your taste)

Directions:

Cook the rice according to package directions minus 1/4 cup water.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for about 5-8 minutes.
 Drain immediately and set aside.
Heat the butter in that same saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 350 degrees.
In a large bowl, combine the cooked rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well.
Spray your casserole dish with vegetable spray ( I use melted butter).
 Place the mixture in the pan and top with remaining 1/2 cup cheese.
Bake for 30 minutes, or until bubbly

Step by Step:

What you will need

Cook Rice according to direction on package minus 1/4 cup of water

Boil Shrimp

Add all the cooked ingredients and about a handful of the cheese

Mix well and season, to taste



Top with remaining cheese and bake uncovered



Shrimp & Wild Rice Casserole

Mexican Chicken Bake

This recipe was full of deliciousness, my whole family enjoyed it. It is fairly quick and easy to make-I found the original recipe over on Six Sisters Stuff, they called theirs Texas Ranch Chicken. For my recipe I just tweaked it a bit and made it my own.
 Only thing is the chicken I boil, season and shred my own chicken so that does take a bit of time. But, you could easily prep the chicken before hand or just do what I do. It's worth it, because the flavor is so much better when you boil it and season the chicken.

What You Need:

• 1 onion, diced
• 1 green pepper, diced (opt.)
• 1 red pepper, diced
• 1 Tablespoon vegetable oil
• 1 teaspoon minced garlic
• 3 cups shredded cooked chicken breast (season w/ garlic powder, salt/pepper ect)
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 can Rotel, undrained
• 1 Tablespoon chili powder
• 12 Flour tortillas, cut into 1-inch long strips
• 2 cups shredded Cheese (Colby/ Monterrey)

 

Directions:

 

1. Preheat oven to 350-400 degrees

 

2. In a large skillet over medium heat, saute onion, peppers in oil until tender. Add garlic and saute for a few more minutes. Stir in chicken, soups, Rotel, and chili powder

 

3. Line your baking pan with half of the tortilla strips. Top with half of the chicken mixture and 1 cup of cheese, then Repeat layers

 

4. Bake uncovered for 30 minutes or until cheese is melted and bubbly.

Hashbrown Casserole

I've made this a lot and it is by far one of my kids favorite things. Its great because it can be a side dish or the main meal. And, it goes well with any meat and is great for any holiday side dish as well.

Ingredients:

20-36oz-Large bag of Hashbrowns (frozen or thawed)
8oz-Sour Cream
1 Can of Cream of Chicken
1 Stick of Butter (Melted-I melt mine in my pan so it greases my pan & pour the melted butter in mixture.)
1 1/2 cups shredded Cheese (about 2 hand fulls)

Directions:

In a large bowl mix together the Hash browns, sour cream, Cream of Chicken, melted butter, and about a hand full of cheese. Mix Well
Pour/ Spoon your mixture into your butter greased pan and sprinkle the remainder of the cheese on top.
Bake for 30-40 minutes at 350-400 degrees or until cheese starts to bubble and brown.

Swiss Chicken

I made this for Sunday dinner. I've made this many times before and its one of those feel good meals. I tend to stick to this recipe really no need to change it, the only thing I will try next time is to maybe mix the stuffing mixture with a little butter and add a bit of water to soften it some. Its very flavorful and it reminds me of Fall.


Ingredients:

6 skinless, boneless chicken breast halves or Skinless Thighs

6- slices Swiss cheese

1 can cream of chicken soup

1 can of Cream of Mushroom Soup

1/2 cup milk

1 box of Stuffing Mix (crushed)

1/2 cup (1 stick)- melted butter

Directions:
Preheat oven to 350-400 degrees. Lightly grease baking dish.
Arrange chicken in the baking dish and lightly season. Place one slice of Swiss cheese on top of each chicken. (I usually tear them in half)
In a seperate bowl combine the soups and milk in a medium bowl and stir well, and pour over chicken entirely.
Then spread your crushed stuffing mix over the meat and soup mixture.
Pour melted butter over top, and cover with foil.
Bake 50 minutes, or until chicken is no longer pink and juices run clear



Step by Step:

This is what you will need



Spread crushed Stuffing mix over meat/ mixture and then pour the melted butter over it.

Hashbrown Casserole

HashBrown Casserole

Ingredients:
1 bag of Shredded Hash Browns
1 Stick of Butter, Melted (I would use a little less than a whole stick)
1 8oz Sour Cream
1 Can of Cream of Chicken
1 small Onion, cut up
1/2 bag of Shredded Cheddar Cheese

Directions:
In a large bowl mix Hasbrowns and Butter together, stir; then add all other ingredients, mix well
Pour into baking dish (sprinkle a little cheese on top, opt)
Bake at 350 degrees for about an hour, until bubble and brown on top.

*I cooked Turkey Sausage Links and carrots with ours this night, I wrapped the sausage up in foil and let it cook in the oven the entire time the casserole was cooking, and when it was almost done I put a little bar-b-q sauce on the meat.
This casserole is so good and quick to make, it can be made with the meat cut up inside the casserole to serve as the main dish as well*