Shrimp and Wild Rice Casserole

When you need something quick and easy for dinner, think outside the box with this shrimp and wild rice casserole. Start with a box of wild rice, then add fresh shrimp, vegetables and crunchy croutons to make an exciting but easy weeknight dinner. The sweet shrimp perfectly balances the savory rice, adapting a traditionally autumnal grain for any season, while the peppers, onions and mushrooms add flavor and nutrition. Once you see how much everyone loves it, this quick and tasty dish will become one of your go-to casserole recipes.

Ingredients for Shrimp and Wild Rice Casserole

• Long grain and wild rice mix: Using a packaged rice mix is a shortcut to getting dinner on the table fast. Wild rice is healthier than other types of rice (like white rice), with more protein, fiber and minerals.
• Vegetables: Vegetables add color, flavor and texture to this casserole. The base recipe suggests a green pepper, an onion and a can of mushroom stems and pieces. You can also use fresh mushrooms; just scrub and chop them.
• Butter: As the great Julia Child knew, everything is better with butter. Saute the veggies in butter to steep them in flavor and enrich the rice casserole.
• Condensed cream of chicken soup: Some of our favorite recipes start with cream of chicken soup. It’s a shortcut to making a super flavorful, savory casserole. There’s no need to measure spices or seasonings, and no need to dilute the can before cooking.
• Medium-sized shrimp: For this recipe, use fresh or frozen uncooked shrimp. Medium-sized shrimp (31-40 per pound) are big enough to stay juicy when cooked, but small enough that you don’t need to cut them into pieces. If using frozen shrimp, defrost them in the refrigerator overnight or in a bowl of cold water.
• Seasoned stuffing croutons: Cap the casserole with a layer of crunchy, crispy croutons.

Directions

Step 1: Make the rice

Prepare the wild rice mix according to the package directions.

Step 2: Make the base

Meanwhile, in a large skillet, saute the green pepper, onion and mushrooms in butter until they’re tender. Stir the soup and prepared rice into the vegetable mixture. Remove the skillet from the heat.

Step 3: Add the shrimp and bake

Transfer the casserole mixture into a greased 2-quart baking dish. Sprinkle croutons over the top. Bake the casserole, uncovered, at 350°F for 20 to 25 minutes or until heated through.

ELLIE CROWLEY FOR TASTE OF HOME

Shrimp and Wild Rice Casserole Variations

• Use plain wild rice: If preferred, cook wild rice from scratch instead of using packaged wild rice mix. You may need to add seasonings, since many rice mixes come with a seasoning packet.
• Play with toppings: Use your favorite seasoned croutons, or swap breadcrumbs, crumbled crackers or chopped toasted nuts (pecans and hazelnuts are especially good with wild rice).
• Mix up the veggies: So many vegetables would work in this casserole. Try any color pepper, red onions, chives, green onions, spinach, shallots, arugula, celery, Swiss chard, grated carrots or sweet potatoes.
• Spice it up: Turn up the heat with a pinch of cayenne, red pepper flakes or extra black pepper. Impart a fiery note with smoked paprika. Add fresh, aromatic flavor with minced parsley, tarragon, thyme or sage. Or, stir in a dollop of Dijon mustard or a dash of red wine vinegar.

How to Store Shrimp and Wild Rice Casserole

Allow the shrimp and wild rice to cool completely, then cover the casserole dish tightly with storage wrap or transfer it to an airtight container and store it in the refrigerator.

How long does shrimp and wild rice casserole last?

Shrimp wild rice casserole will keep well in the fridge for up to four days.

Can you freeze shrimp and wild rice casserole?

Yes, most casseroles freeze well, and this shrimp and rice casserole is no exception. Prepare the recipe as written, then allow it to cool completely. Cover it tightly with a layer of storage wrap and a layer of foil and freeze it for up to three months. Defrost the casserole in the refrigerator overnight before reheating it.

How do you reheat shrimp and wild rice casserole?

We like to reheat the casserole in the oven, which makes the crouton topping crisp again. Preheat the oven to 350°. Cover the casserole dish with foil, or place servings of leftover casserole in an oven-proof dish. Bake for 20 to 25 minutes, until the casserole is heated through. Remove the foil for the last 10 minutes of baking to ensure the topping is crunchy.

Shrimp and Wild Rice Casserole Tips

ELLIE CROWLEY FOR TASTE OF HOME

What’s the best way to clean shrimp for a shrimp and wild rice casserole?

Fresh shrimp will bring tons of flavor to this wild rice casserole, but you’ll need to clean, peel and devein the shrimp before adding them. That might sound daunting, but it’s pretty simple. Grip the shrimp in one hand, and gently tug off the head and legs. Then peel off the shell. Though it’s not strictly necessary, you can devein the shrimp by slicing along the shrimp’s back, and snagging the vein with the tip of the knife. Tug it out and discard it. Rinse the prepared shrimp in cool water, and then you can cook any shrimp recipe you like.

What else can you serve with shrimp and wild rice casserole?

We think of this shrimp and wild rice casserole as an all-in-one meal since it includes grains, protein and vegetables. Still, it’s tasty with many side dishes, especially easy veggies like glazed carrots or asparagus. For a simple but satisfying dinner, serve it with a green salad and a loaf of crusty bread.