Shrimp Rice Casserole

This is the kind of casserole your mama would’ve made on a Sunday night if she was feeling fancy.

Boiled shrimp, cooked rice, sauteed onion, celery, and garlic get folded into a creamy base of mushroom soup and sour cream with a squeeze of lemon to keep things bright. Pour it into a buttered dish, blanket it with grated cheese and green pepper rings, and let the oven do the rest.

It comes out bubbling, golden, and absolutely loaded with shrimp in every bite.

Kitchen Tips

• Don’t brown the onion and celery. You want them softened and translucent, not caramelized. This keeps the casserole’s flavor clean and creamy.
• The lemon juice is small but mighty here. That half tablespoon cuts through the richness of the soup and sour cream.
• Use leftover rice if you have it. Slightly dried-out rice actually absorbs the creamy sauce better than freshly cooked.
• Let the casserole rest for 5 minutes after baking so the filling firms up enough to scoop neatly.