Reduced Fat Doesnt Taste Like It Shrimp Rice Casserole Recipes

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DUMP AND BAKE SHRIMP AND RICE CASSEROLE



Dump and Bake Shrimp and Rice Casserole image

With just 10 minutes of prep, this Dump-and-Bake Shrimp and Rice Casserole is a delicious and easy dinner recipe for busy nights!

Provided by Blair Lonergan

Categories     Dinner

Time 40m

Number Of Ingredients 11

1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted
½ of a small green bell pepper, diced
1 tablespoon chopped onion (I use frozen pre-diced onion for a shortcut)
2 cups cooked rice (I used an 8.8 ounce package of Uncle Ben's Ready Rice for a shortcut)
½ teaspoon Worcestershire sauce
½ teaspoon dry ground mustard
¼ teaspoon pepper
½ lb. raw peeled and deveined shrimp (frozen and thawed is fine) (I used medium 41-50 count shrimp)
¼ cup Italian style bread crumbs
1 tablespoon melted butter
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
  • In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
  • In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
  • Sprinkle breadcrumb mixture over top of the casserole.
  • Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.

Nutrition Facts : ServingSize 1 /3 of the casserole, Calories 352 kcal, Carbohydrate 45 g, Protein 22 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 205 mg, Sodium 1052 mg, Fiber 1 g, Sugar 2 g

MAKEOVER SHRIMP RICE CASSEROLE



Makeover Shrimp Rice Casserole image

The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. -Marie Roberts, Lake Charles, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons butter, divided
12 ounces fresh mushrooms, sliced
1 large green pepper, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/3 cups fat-free milk
3 cups cooked brown rice
1 cup shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender. , Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add rice, 1/2 cup cheese and the shrimp; stir until combined. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 318 calories, Fat 10g fat (6g saturated fat), Cholesterol 137mg cholesterol, Sodium 621mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

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