Quick Cheesy Shrimp Rice Casserole

Holly Clegg
  • Yield: 6 servings


1cup dry brown or wild rice
2cups cold water
2pounds cooked peeled medium shrimp
-- Salt and pepper
6ounces light pasteurized processed cheese spread
1/2cup milk
-- Breadcrumbs


  1. Preheat oven to 350F. 
  2. Cook rice in water according to package directions.  Set aside.
  3. Combine shrimp, salt and pepper and cooked rice. Heat cheese and milk together in microwave or in small pan over medium-low heat until melted, and mix with rice mixture.
  4. Transfer to a 2-quart dish, sprinkle with breadcrumbs, and bake 15 minutes or until well heated.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 250
  • Fat 4g
  • Saturated Fat 2g
  • Cholesterol 230mg
  • Sodium 601mg
  • Carbohydrate 21g
  • Fiber 1g
  • Protein 30g