Description
This Shrimp and Rice Casserole with Cracker Topping is a creamy, savory dish featuring tender shrimp, fluffy rice, sautéed vegetables, and a golden, buttery Ritz cracker crust. Perfect for family dinners or potlucks.
Ingredients
Scale
- 1 tbsp salted butter
- 1 cup diced yellow onion
- ½ cup diced green bell pepper
- ½ cup diced celery
- 4 cloves garlic, minced or pressed
- 3 cups steamed white rice
- 1 lb cooked shrimp, peeled and deveined
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup chicken broth
- ¾ cup mayonnaise
- Salt and pepper to taste
- ½ cup grated cheddar cheese
- 1 sleeve Ritz crackers, coarsely crushed (about 1½ cups)
- 4 tbsp melted butter
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a 9×13 inch baking dish.
- Melt 1 tbsp butter in a skillet and sauté onion, bell pepper, celery, and garlic until softened, about 5–7 minutes.
- In a large mixing bowl, combine steamed rice, cooked shrimp, sautéed vegetables, cream of mushroom soup, chicken broth, mayonnaise, and cheddar cheese. Season with salt and pepper.
- Pour the mixture into the prepared baking dish and spread evenly.
- Mix crushed Ritz crackers with 4 tbsp melted butter and sprinkle over the top of the casserole.
- Bake uncovered for 25–30 minutes until the topping is golden and the casserole is bubbly.
- Let rest for 5–10 minutes before serving to allow it to set.
Notes
- Use day-old rice for better texture and less sogginess.
- Ensure shrimp is fully cooked to prevent overcooking during baking.
- Crush crackers coarsely for optimal crunchy topping.
- Let casserole rest before serving for clean slices.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 420
- Sugar: 3g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 140mg