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Got less than an hour? Ready, set, go! Easy Shrimp & Rice Bake can race to be ready to enjoy in just the nick of time! And don't worry, this isn't a dish that's made for skimping. Nope! Even though it's quick to make, it's still filled with creamy, buttery flavors mixed with plump shrimp, fluffy rice, and a few veggies to make sure you're satisfied! You'll never be so happy to be in a rush thanks to this Easy Shrimp & Rice Bake!
Ingredients
- 2 (10.5-ounce) cans condensed cream of mushroom soup
- 1 small green bell pepper, diced
- 2 tablespoons onion, chopped
- 4 cups rice, cooked
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry ground mustard
- 1/2 teaspoon pepper
- 1 pound raw shrimp, peeled and deveined
- 1/2 cup Italian-style breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons parmesan cheese, grated
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 1 1/2-quart baking dish with cooking spray.
Step 3 -In a large bowl, stir the cream of mushroom soup, the bell peppers, the onions, the rice, the Worcestershire sauce, the ground mustard, the pepper, and the shrimp together and pour it into the prepared baking dish.
Step 4 -In a small bowl, combine the breadcrumbs, the melted butter, and the parmesan cheese.
Step 5 -Sprinkle the breadcrumb mixture over the shrimp mixture.
Step 6 -Cover the baking dish with foil and bake the shrimp mixture, about 20 minutes.
Step 7 -Discard the foil and bake the shrimp mixture until the shrimps reach an internal temperature of 145 degrees F and are pink, and the breadcrumb topping is golden-brown, about 10 minutes.
Step 8 -Serve.
