Shrimp and Rice Casserole

  • Prep Time: 24 hrs
  • Total Time: 24 hrs 45 mins
  • Servings: 5
  • About This Recipe

    “An adopted recipe. Have not tried yet!”


  • 1 1/2 lbsshrimp, Cooked
  • 2cupsrice, Cooked
  • 1pintlight cream
  • 1teaspoonbutter
  • 8tablespoonscatsup
  • 3tablespoonsWorcestershire sauce
  • 1/4 teaspoonTabasco sauce
  • Directions

  • Place rice, cream, and seasonings in pan and bring to boil.
  • Add shrimp and cool.
  • Refrigerate overnight.
  • Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.
  • Reviews

  • “This was very good. I used fat-free evaporated milk instead of cream to reduce the fat.The flavors melded nicely.I did not allow it to set up before cooking and mine took about 40 mins to cook the liquid out.”

  • “This is good but it needed some onions and garlic and way more Tabasco to perk it up a bit, I only left it sit for a short time before baking, I didn’t feel it was necessary to leave it overnight, I made this with cooked chicken in place of the shrimp, thanks Ang!…Kiten:)”