If you’re looking for a comforting, crowd-pleasing meal that’s both creamy and packed with flavor, you have to try this Shrimp and Mushroom Rice Casserole Recipe. Trust me, this dish is one of those recipes I keep coming back to because it’s satisfying, straightforward, and perfect for weeknight dinners or special family gatherings. The combination of tender shrimp, earthy mushrooms, and cheesy rice baked into one bubbly casserole—oh, it’s absolute magic!
Why You’ll Love This Recipe
- Rich & Creamy Flavor: The cheese sauce with Old Bay seasoning gives the casserole a luscious depth that’s hard to resist.
- Quick & Easy to Make: You don’t need to be a pro chef—this recipe flows naturally and is perfect for busy days.
- Flexible Ingredients: Using cooked rice and shrimp means it’s a great way to use leftovers or adapt with what you have on hand.
- Family Favorite: I’ve made this repeatedly, and everyone from picky kiddos to adults raves about it.
Ingredients You’ll Need
The ingredients here form a perfect harmony that’s both hearty and fresh. The mushrooms add earthiness that balances beautifully against the tender shrimp, and that cheesy sauce brings everything together. When shopping, look for firm mushrooms and fresh shrimp, but frozen shrimp works great too if you’re in a pinch.
- White rice: I prefer long grain for the perfect texture; make sure it’s cooked before assembling to save time.
- Butter: Adds richness and helps develop flavor in the sauce.
- Onion: Use yellow or white—chopped finely so it melts right into the dish.
- White mushrooms: Sliced thinly to cook down and bring umami depth.
- Garlic: Minced fresh garlic makes all the difference here—super aromatic.
- All-purpose flour: For thickening that glorious cheese sauce.
- Milk: Whole milk works best for creaminess, but 2% is fine too.
- Sharp Cheddar cheese: The star of the sauce; don’t skimp on quality for flavor.
- Old Bay Seasoning: This is a must to season the sauce and complement the shrimp perfectly.
- Salt & black pepper: To balance and enhance all those rich flavors.
- Green peas: Fresh or frozen add a pop of color and sweet brightness.
- Cooked shrimp: Deveined and shelled, pre-cooked saves time and blends well.
Variations
I love that this Shrimp and Mushroom Rice Casserole Recipe is so versatile—it really welcomes your creativity! Sometimes I swap the peas for spinach or add a splash of hot sauce for a bit of kick. You can totally adapt it to your dietary preferences too.
- Vegetable swaps: Tried adding chopped bell peppers or zucchini for extra texture; my family enjoyed the added freshness.
- Cheese variations: Mixing in Monterey Jack or Gruyère gives a different but delightful cheesy twist.
- Protein alternatives: If you’re not a shrimp fan, cooked chicken or even crab meat work beautifully here.
- Dairy-free option: Use a plant-based milk and cheese replacer and a healthy dose of nutritional yeast for a similar umami sensation.
How to Make Shrimp and Mushroom Rice Casserole Recipe
Step 1: Prepare Your Base with Rice, Onions, and Mushrooms
First things first, get your oven preheated to 350°F and grease a 9×13 baking dish—this helps everything bake evenly without sticking. Cook your rice according to the package instructions, and while that’s happening, take a large skillet and sauté the chopped onions and sliced mushrooms with a tablespoon of butter. You want them soft and fragrant, about 5-7 minutes. Then mix in the cooked rice so everything’s combined nicely before transferring that mixture to a big bowl. This pre-mix of veggies and rice lays the foundation for your casserole and really infuses those comforting flavors.
Step 2: Whip Up the Creamy Cheese Sauce with Peas and Shrimp
Now let’s talk sauce because this part makes the casserole sing! In a medium saucepan over medium heat, melt a quarter cup of butter and cook one tablespoon of minced garlic for about two minutes until it’s golden and fragrant—don’t let it burn, or it’ll turn bitter. Stir in a quarter cup of flour and cook for another couple of minutes—it should start smelling nutty like baked pie crust, which is a sign your roux is perfect. Slowly add 2 1/2 cups of milk while whisking vigorously to avoid lumps. Keep stirring over medium heat until the sauce thickens, about 5 to 6 minutes. Then stir in 2 cups of shredded sharp Cheddar cheese until melted and smooth, seasoning with 1 teaspoon of Old Bay, a pinch of salt, plus black pepper to your taste. Stir in your green peas and let them heat through, then fold in the cooked shrimp—this keeps everything tender and juicy.
Step 3: Bake It to Perfection
Pour the luscious sauce over your rice and vegetable mixture in the bowl, stirring until completely combined. Transfer it all to the prepared baking dish, spreading evenly. Pop it in the oven and bake for about 30 minutes until it’s bubbly and smelling amazing. Then sprinkle an extra cup of shredded sharp Cheddar on top and bake for another 5 minutes until melted and golden. Let it cool for 5 minutes before digging in—that little rest makes serving so much easier and helps everything set up nicely.
Pro Tips for Making Shrimp and Mushroom Rice Casserole Recipe
- Don’t Overcook Your Shrimp: Since the shrimp is already cooked before going into the sauce, just warm it gently to keep it tender and not rubbery.
- Use Day-Old Rice if Possible: I discovered that slightly drier rice helps the casserole hold together better without becoming mushy.
- Season to Taste Before Baking: Taste your cheese sauce before combining – a little extra Old Bay or salt can make a big difference.
- Grease Your Baking Dish Well: This keeps the casserole from sticking and makes for easier cleanup—not something I always did at first!
How to Serve Shrimp and Mushroom Rice Casserole Recipe
Garnishes
I like topping my casserole with a sprinkle of fresh chopped parsley or green onions to add a fresh pop that balances the rich cheese. A little lemon zest over the top works wonders too—it brightens the shrimp’s flavor and makes the dish feel a bit lighter.
Side Dishes
This casserole pairs beautifully with a crisp green salad tossed with a simple vinaigrette or roasted asparagus spears. Garlic bread on the side is also a winner when you want something heartier.
Creative Ways to Present
For a fun twist at dinner parties, I’ve served this casserole in individual ramekins or mini cast-iron skillets—it feels fancy but is super easy. You can also layer it in clear glass dishes to show off those lovely layers of rice, mushrooms, and cheese sauce.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in an airtight container in the fridge, and the casserole stays moist and flavorful for up to 3 days. It reheats beautifully in the oven or microwave, making it perfect for quick lunches.
Freezing
If you want to freeze it, I recommend doing so before baking. Cover tightly with foil and freeze for up to 2 months. When you’re ready, bake it straight from frozen, adding extra baking time—this trick saved me when I prepared meals ahead during busy weeks.
Reheating
Reheat leftovers in the oven at 350°F for about 15-20 minutes to get it warm and bubbly again, or microwave individual portions for a quick meal. Adding a splash of milk before reheating helps maintain that creamy texture.
FAQs
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Can I use uncooked shrimp in this casserole?
It’s best to use cooked shrimp because the casserole only needs to be baked briefly. Using uncooked shrimp may result in overcooked, rubbery texture if you try to extend baking time. If you only have raw shrimp, sauté them first until just pink before adding to the sauce.
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What kind of mushrooms work best?
White mushrooms (button mushrooms) are classic here, but you can also use cremini or baby bella mushrooms for a slightly richer, earthier flavor. Just slice and sauté until tender before mixing into the rice.
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Can I make this casserole gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce. Just ensure the seasonings and other ingredients don’t contain gluten, and you’ll have a great gluten-free version.
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Can I add other vegetables?
Yes! Feel free to add cooked vegetables like bell peppers, spinach, or carrots for extra nutrition and color. Just sauté them with the onions and mushrooms so they’re tender before combining.
Final Thoughts
This Shrimp and Mushroom Rice Casserole Recipe has truly become one of my go-to dishes when I want something cozy yet impressive. I love how easy it is to put together and how the flavors blend into this comforting, cheesy masterpiece. I can’t wait for you to try it—you’ll find it’s the kind of recipe you come back to again and again, whether for family dinners or entertaining friends. Happy cooking and enjoy every cheesy, shrimp-filled bite!
Print
Shrimp and Mushroom Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Shrimp Casserole is a comforting, cheesy dish combining tender shrimp, sautéed onions and mushrooms, white rice, and a flavorful sharp Cheddar cheese sauce with green peas. Baked until bubbly and topped with melted cheese, it’s a perfect family-friendly meal that’s both hearty and delicious.
Ingredients
Main Ingredients
- 1 1/2 cups uncooked white rice (about 4 1/2 cups cooked rice)
- 1 tablespoon butter
- 1 cup chopped onion
- 1 pound white mushrooms, washed and sliced
Cheese Sauce with Green Peas
- 1/4 cup butter
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 2 cups shredded sharp Cheddar cheese
- 1 teaspoon Old Bay Seasoning, to taste
- 1/4 teaspoon salt, add more to taste
- 1 pinch black pepper, or more to taste
- 1 cup green peas, fresh or frozen
- 1 pound cooked shrimp, deveined and shelled
Topping
- 1 cup sharp Cheddar cheese, shredded
Instructions
- Preheat and Prepare: Preheat your oven to 350 °F. Grease a 9×13 baking pan thoroughly and set it aside for later use.
- Cook Rice: Cook the rice according to the package instructions until fluffy and set aside.
- Sauté Vegetables: In a large skillet, melt 1 tablespoon butter and sauté the chopped onions and sliced mushrooms over medium heat until they are soft and cooked through. Stir in the cooked rice and mix thoroughly, then remove from heat and transfer the mixture to a large bowl.
- Start Cheese Sauce: In a large saucepan over medium heat, melt 1/4 cup butter and add the minced garlic, cooking gently for about 2 minutes to infuse the flavor.
- Make Roux: Add the flour to the butter and garlic, and cook for about 2 minutes while stirring continuously until it develops a slightly browned scent, similar to baked pie crust.
- Add Milk: Slowly pour in the milk while whisking rapidly to prevent lumps, combining the mixture smoothly.
- Thicken Sauce: Continue to cook the sauce while stirring for 5-6 minutes until it thickens to a creamy consistency.
- Add Cheese and Seasoning: Stir in 2 cups shredded sharp Cheddar cheese, Old Bay seasoning, salt, and black pepper. Cook, stirring constantly, until the cheese melts completely. Adjust seasoning to your taste. Add the green peas and cook in the sauce until they are tender, then stir in the cooked shrimp and remove the sauce from heat.
- Combine and Bake: Pour the cheese sauce over the rice and vegetable mixture, stirring thoroughly to combine. Transfer this mixture into the prepared baking pan, spreading evenly.
- Baking and Topping: Bake uncovered in the preheated oven for 30 minutes or until the casserole is bubbly. Remove from oven, sprinkle the remaining 1 cup of shredded Cheddar cheese evenly over the top, then return to the oven for another 5 minutes to melt the cheese.
- Rest and Serve: Remove the casserole from the oven and allow it to cool for 5 minutes before serving. This helps the flavors settle and makes it easier to portion.
Notes
- Adjust the seasonings according to your preference to enhance the flavor of this dish.
- You can add other cooked vegetables like bell peppers, spinach, or carrots to this casserole to make it even more nutritious and colorful.
- This recipe is a great way to use up leftover rice; ensure you have about 4 1/2 cups cooked rice ready for the best texture.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of casserole)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 160mg
