Soup Shrimp Casserole - Recipes

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Results 1 - 10 of 444 for soup shrimp casserole

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1. SHARON'S SHRIMP CASSEROLE

Preheat oven to 350°F. In ... three cans of soups. Mix well. Add rice and raw shrimp and mix well. Season with ... to a large casserole dish and top with chopped ... onion and bell pepper.

2. ASPARAGUS AND SHRIMP CASSEROLE

In a saucepan on low ... and half and soup and stir well. Add spices ... drained asparagus and shrimp. Pour into a casserole dish and sprinkle the onions ... bubbly about 40 minutes.

3. SEAFOOD CASSEROLE

Spread a couple pats of ... bottom of a casserole dish. Then add 1/2 pound ... Layer 1/2 pound shrimp on top of the scallops, ... cream of shrimp soup over the seafood. Sprinkle with ... degrees for 35 minutes.

4. CASSEROLE DE LA MARE (FROM THE SEA)

Dice onions, peppers, mushrooms, and ... and place in casserole dish. In 2 quart saucepan, ... of cream of shrimp soup into pot. While stirring over ... Serves 8 to 12.

5. EVERYONE'S FAVORITE SEAFOOD CASSEROLE

Mix all ingredients except onion ... large greased covered casserole dish for 20 minutes at ... for another 30 minutes. Yield: 6 to 8 servings.

6. SCALLOP CASSEROLE

In greased casserole, place a layer of ... Mix milk and soup together. Slowly pour mixture over ... 30 minutes. Can be prepared ahead of time.

7. SHRIMP AND RICE CASSEROLE

1. Boil shrimp and prepare the rice. 2. ... 1 can of soup. 4. Crumble Ritz crackers ... Bake 35 minutes in covered casserole dish at 350 degrees.

8. SHRIMP AND RICE CASSEROLE

Saute finely chopped onion, green ... celery. Add shelled shrimp and saute. Add flour and ... rice. Place in casserole. Pour soup over top and bake at 350 degrees for 30 minutes.

9. ELEGANT SEAFOOD CASSEROLE

Prepare Crepes. Heat oven to ... pepper; reserve. Mix soup, shrimp and crabmeat. Layer 6 crepes ... crepes covered to prevent them from drying out.

10. SCALLOP CASSEROLE

Saute mushrooms in butter. Drain. ... in 2 quart casserole. Add scallops and garlic ... parsley. Bake uncovered in 325 degree oven for 1 hour.

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