DUMP-AND-BAKE SHRIMP AND RICE CASSEROLE

Dump-and-Bake Shrimp and Rice Casserole image

Provided by @MakeItYours

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.