My Montana Friend's Shrimp Casserole

Seven ingredients, one bowl, one pan. This shrimp casserole from Montana mixes cooked rice, canned shrimp, tomato juice, mayonnaise, green bell pepper, grated onion, and milk into a single dish that bakes into a creamy, slightly tangy comfort meal.

The mayonnaise is the secret here. It melts into the rice during baking and creates a rich, almost sauce-like coating without needing a roux or cream of anything soup. The tomato juice adds acidity and color that keeps the dish from tasting heavy.

Grating the onion instead of chopping it distributes the onion flavor evenly through every bite. No one gets a chunk of raw onion, just a consistent savory background that melds with the shrimp and tomato.

Kitchen Tips

• Use well-drained canned shrimp. Excess liquid will make the casserole watery. Press the shrimp gently in a strainer before adding.
• Day-old rice works best. Freshly cooked rice can be too moist. Leftover rice that’s been in the fridge has dried out a bit and absorbs the tomato juice and mayo better.
• Don’t overbake. At 45 minutes the edges should be bubbling and the top lightly golden. Going much longer dries out the shrimp.
• Grate the onion on the coarse side of a box grater. You want pulpy shreds, not juice.

Variations

• Fresh shrimp upgrade: Use ½ pound of peeled fresh shrimp cut into pieces for better texture and flavor.
• Cheese topping: Sprinkle ½ cup shredded cheddar over the top during the last 10 minutes for a golden, melty crust.
• Cajun twist: Add ½ teaspoon Cajun seasoning and a dash of hot sauce to the mix for a Louisiana spin.